““The chef outdid himself, as one delectable dish after another was brought up from the kitchens. For Gabriel, there was a succulent roast goose with figs and a tender glazed ham, while (Esme) dined on a pair of clever cheese dishes, one made with cream and potatoes and another from Italy that combined cheese-filled flat noodles smothered with a wonderful rosemary butter sauce. Accompanying all of that was a plentiful array of vegetables, spiced and stewed fruits and freshly baked breads with creamy butter. And for dessert, there was a flaming plum pudding with a cognac whipped cream so strong it threatened to leave her tipsy.””
