| The Travels of Jean Chardin, 1686
They served up the dinner after this manner: There were spread before all the company, cloths of gold brocade, and upon them, all along, there was bread of three or four sorts, very good, and well made; this done, they immediately brought eleven great basins of that sort of food called pilau, which is rice baked with meat: There was of it, of all colors, and of all sorts of tastes, with sugar, with the juice of pomegranates, the juice of citrons, and with saffron: each dish weighed above fourscore pounds, and had alone been sufficient to satisfy the whole assembly. The four first had twelve fowls in each; the four next had a lamb in each; in the others there was only some mutton: with these basins, were served up four flat kettles, so large and heavy, that it was necessary to help to unload those that brought them. One of them was full of eggs made into a pudding; another of soup with herbs; another was filled with herbage and hashed meat; and the last with fried fish. All this being served upon the table, a porringer was set before each person, which was four times deeper than ours, filled with sherbet of a tartish sweet taste, and a plate of winter and summer sallets: After which, the carvers began to serve all the company out of each dish, in china plates. As for us Frenchmen, who were habituated to the country of Persia, we ate heartily at this feast, but the freshcomers fed upon the admiration of the magnificence of this service, which as all of fine gold, and which (for certain) was worth above a million.
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