He felt responsible for the presence
of one so eminent in a country where, perhaps, he was not properly
appreciated; and Lord Eskdale descended to the steward's room with the
consciousness of an important, probably a difficult, mission.
The kitchen of Montacute Castle was of the old style, fitted for
baronial feasts. It covered a great space, and was very lofty. Now
they build them in great houses on a different system; even more
distinguished by height, but far more condensed in area, as it is
thought that a dish often suffers from the distances which the cook
has to move over in collecting its various component parts. The new
principle seems sound; the old practice, however, was more picturesque.
The kitchen at Montacute was like the preparation for the famous wedding
feast of Prince Riquet with the Tuft, when the kind earth opened, and
revealed that genial spectacle of white-capped cooks, and endless stoves
and stewpans. The steady blaze of two colossal fires was shrouded by
vast screens. Everywhere, rich materials and silent artists; business
without bustle, and the all-pervading magic of method. Philippon was
preparing a sauce; Dumoreau, in another quarter of the spacious chamber,
was arranging some truffles; the Englishman, Smit, was fashioning
a cutlet.
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