feathers, having the beak and feet gilt, and placed on the middle of the table on a sort of pedestal. To the _entremets_, a course which does not appear on all bills of fare, succeeds the dessert. The _issue_, or exit from table, is mostly composed of hypocras and a sort of _oublie_ called _mestier_; or, in summer, when hypocras is out of season on account of its strength, of apples, cheeses, and sometimes of pastries and sweetmeats. The _boute-hors_ (wines and spices) end the repast. The guests then wash their hands, say grace, and pass into the _chambre de parement_ or drawing-room. The servants then sit down and dine after their masters. They subsequently bring the guests wine and _épices de chambre_, after which each retires home." [Illustration: Figs. 126 and 127.--Sides of an Enamelled Salt-cellar, with six facings representing the Labours of Hercules, made at Limoges, by Pierre Raymond, for Francis I.] But all the pomp and magnificence of the feasts of this period would have appeared paltry a century later, when royal banquets were managed by Taillevent, head cook to Charles VII. The historian of French cookery, Legrand d'Aussy, thus desoribes a great feast given in 1455 by the Count of Anjou, third son of Louis II., King of Sicily:-- "On the table was placed a centre-piece, which represented a green lawn, surrounded with large peacocks' feathers and green branches, to which were tied violets and other sweet-smelling flowers. In the middle of this lawn a fortress was placed, covered with silver. This was hollow, and formed a sort of cage, in which several live birds were shut up, their tufts and feet being gilt. On its tower, which was gilt, three banners were placed, one bearing the arms of the count, the two others those of Mesdemoiselles de Châteaubrun and de Villequier, in whose honour the feast was given.