484 CANNIBALISM. 



s. d. 



5 Turtles' heads, part of green fat and fins, . . . 34 8 o 

 24 Capons, the noix or nut, from the middle of the back 



onlyused, ... ., . -,. r( '. .880 



18 Turkeys, the same, . . . . *.. ,8120 



1 8 Poulardes, the same, . . . . , . ., .5170 



16 Fowls, the same, . .2180 



40 Woodcocks, the same, .... V ~. ". 8 o o 



100 Snipes, the same, *. \ ; 3 6 o 



3 Dozens of Pigeons, the same, .... . " ' . o 14 o 



43 Partridges, the same, V . ' 3 7 6 



10 Dozens of Larks, whole, . . . . . v- * o 15 o 

 30 Pheasants .; , : ' 55 



6 Plovers . . ., 090 



3 Dozens of Quails, 300 



Ortolans, . .".-' "'.' 500 



The garniture, consisting of cocks' combs, truffles, mush- 

 rooms, crawfish, olives, American asparagus, cron- 

 stades, sweet-breads, quenelles de volatile and sauce, . 14 10 o 



Total, V V : . . ^104 9 6 



N.B. " The way the cook accounts for the extravagance of this het- 

 erogeneous mass and mixture of food for man, is as follows : viz., that if 

 an epicure were to order this dish only, he (the cook) would be obliged to 

 provide the whole of the above-mentioned articles." 



Even so; but the cook has not told us how much of the ex- 

 pended money he recovered by selling (probably at prime cost) 

 those parts of the turtles and fowls, &c., which were not necessary 

 for his stupendous dish. But all comment here is absolutely useless. 

 I will merely remark, that, with the "garniture" alone, it would be 

 quite unimportant, whether the cook concocted his dish with the in- 

 gredients noticed above, or with the "noix" and flesh of hawks, 

 carrion crows, vultures, foumarts, snakes, and water-newts. Were I 

 to spend time in comments upon this display of modern extravagance 

 and vitiated appetite, I would say, zoologically speaking, that if our 

 well-known bird, the owl, sacred to Minerva, had been called upon 

 for an opinion, it would have gravely pronounced, that a fox must 

 have presided at the committee, a hyaena have been cook, and a stud 

 of asses the consumers of the dish in question. 



