arms of her maid! Poor woman, she was to have received the title of Right Honourable, but now she is left just Honourable for three more years!"
Here the Seneschal concluded his description, and gave a sign with his wand; immediately lackeys began to enter in pairs, bringing the different dishes: the beet soup called royal, and the old-Polish broth, artistically prepared, into which the Seneschal in marvellous and mysterious wise had thrown several pearls and a piece of money; such broth purifies the blood and fortifies the health; after it came other dishes—but who could describe them all! Who would even comprehend those dishes of kontuz, arkas, and blemas,206 no longer known in our times, with their ingredients of cod, stuffing, civet, musk, caramel, pine nuts, damson plums! And those fish! Dry salmon from the Danube, sturgeon, Venetian and Turkish caviare, pikes and pickerel a cubit long, flounders, and capon carp, and noble carp! Finally a culinary mystery: an uncut fish, fried at the head, baked in the middle, and with its tail in a ragout with sauce.
The guests did not ask the names of the dishes, nor were they halted by that curious mystery; they ate everything rapidly with a soldier's appetite, filling their glasses with the generous Hungarian wine.
But meanwhile the great centrepiece had changed its colour,207 and, stripped of its snow, had already turned green; for the light froth of sugared ice, slowly warmed by the summer heat, had melted and disclosed a foundation hitherto hidden from the eye: so the landscape now represented a new time of year, shining with a green, many-coloured spring. Various grains came forth, as if yeast were making them grow; gilded ears of saffron wheat were seen in rich profusion, also rye, clad in
