Tancred; Or, The New Crusade. Earl of Beaconsfield Benjamin Disraeli
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Papa Prevost sipped his eau sucrée.
‘We have all our troubles,’ said Leander, in a consoling tone; ‘but we will not speak now of vexations. I have just come from the country; Daubuz has written to me twice; he was at my house last night; I found him on my steps this morning. There is a grand affair on the tapis. The son of the Duke of Bellamont comes of age at Easter; it is to be a business of the thousand and one nights; the whole county to be feasted. Camacho’s wedding will do for the peasantry; roasted oxen, and a capon in every platter, with some fountains of ale and good Porto. Our marmitons, too, can easily serve the provincial noblesse; but there is to be a party at the Castle, of double cream; princes of the blood, high relatives and grandees of the Golden Fleece. The duke’s cook is not equal to the occasion. ’Tis an hereditary chef who gives dinners of the time of the continental blockade. They have written to Daubuz to send them the first artist of the age,’ said Leander; ‘and,’ added he, with some hesitation, ‘Daubuz has written to me.’
‘And he did quite right, my child,’ said Prevost, ‘for there is not a man in Europe that is your equal. What do they say? That Abreu rivals you in flavour, and that Gaillard has not less invention. But who can combine goût with new combinations? ’Tis yourself, Leander; and there is no question, though you have only twenty-five years, that you are the chef of the age.’
‘You are always very good to me, sir,’ said Leander, bending his head with great respect; ‘and I will not deny that to be famous when you are young is the fortune of the gods. But we must never forget that I had an advantage which Abreu and Gaillard had not, and that I was your pupil.’
‘I hope that I have not injured you,’ said Papa Prevost, with an air of proud self-content. ‘What you learned from me came at least from a good school. It is something to have served under Napoleon,’ added Prevost, with the grand air of the Imperial kitchen. ‘Had it not been for Waterloo, I should have had the cross. But the Bourbons and the cooks of the Empire never could understand each other: They brought over an emigrant chef, who did not comprehend the taste of the age. He wished to bring everything back to the time of the oeil de bouf. When Monsieur passed my soup of Austerlitz untasted, I knew the old family was doomed. But we gossip. You wished to consult me?’
‘I want not only your advice but your assistance. This affair of the Duke of Bellamont requires all our energies. I hope you will accompany me; and, indeed, we must muster all our forces. It is not to be denied that there is a want, not only of genius, but of men, in our art. The cooks are like the civil engineers: since the middle class have taken to giving dinners, the demand exceeds the supply.’
‘There is Andrien,’ said Papa Prevost; ‘you had some hopes of him?’
‘He is too young; I took him to Hellingsley, and he lost his head on the third day. I entrusted the soufflées to him, and, but for the most desperate personal exertions, all would have been lost. It was an affair of the bridge of Areola.’
‘Ah! mon Dieu! those are moments!’ exclaimed Prevost. ‘Gaillard and Abreu will not serve under you, eh? And if they would, they could not be trusted. They would betray you at the tenth hour.’
‘What I want are generals of division, not commanders-in-chief. Abreu is sufficiently bon garçon, but he has taken an engagement with Monsieur de Sidonia, and is not permitted to go out.’
‘With Monsieur de Sidonia! You once thought of that, my Leander. And what is his salary?’
‘Not too much; four hundred and some perquisites. It would not suit me; besides, I will take no engagement but with a crowned head. But Abreu likes travelling, and he has his own carriage, which pleases him.’
‘There are Philippon and Dumoreau,’ said Prevost; ‘they are very safe.’
‘I was thinking of them,’ said Leander, ‘they are safe, under you. And there is an Englishman, Smit, he is chef at Sir Stanley’s, but his master is away at this moment. He has talent.’
‘Yourself, four chefs, with your marmitons; it would do,’ said Prevost.
‘For the kitchen,’ said Leander; ‘but who is to dress the tables?’
‘A-h!’ exclaimed Papa Prevost, shaking his head.
‘Daubuz’ head man, Trenton, is the only one I could trust; and he wants fancy, though his style is broad and bold. He made a pyramid of pines relieved with grapes, without destroying the outline, very good, this last week, at Hellingsley. But Trenton has been upset on the railroad, and much injured. Even if he recover, his hand will tremble so for the next month that! could have no confidence in him.’
‘Perhaps you might find some one at the Duke’s?’
‘Out of the question!’ said Leander; ‘I make it always a condition that the head of every department shall be appointed by myself. I take Pellerini with me for the confectionery. How often have I seen the effect of a first-rate dinner spoiled by a vulgar dessert! laid flat on the table, for example, or with ornaments that look as if they had been hired at a pastrycook’s: triumphal arches, and Chinese pagodas, and solitary pines springing up out of ice-tubs surrounded with peaches, as if they were in the window of a fruiterer of Covent Garden.’
‘Ah! it is incredible what uneducated people will do,’ said Prevost. ‘The dressing of the tables was a department of itself in the Imperial kitchen.’
‘It demands an artist of a high calibre,’ said Leander. ‘I know only one man who realises my idea, and he is at St. Petersburg. You do not know Anastase? There is a man! But the Emperor has him secure. He can scarcely complain, however, since he is decorated, and has the rank of full colonel.’
‘Ah!’ said Prevost, mournfully, ‘there is no recognition of genius in this country. What think you of Vanesse, my child? He has had a regular education.’
‘In a bad school: as a pis aller one might put up with him. But his eternal tiers of bonbons! As if they were ranged for a supper of the Carnival, and my guests were going to pelt each other! No, I could not stand Vanesse, papa.’
‘The dressing of the table: ’tis a rare talent,’ said Prevost, mournfully, ‘and always was. In the Imperial kitchen———’
‘Papa,’ said Eugenie, opening the door, and putting in her head, ‘here is Monsieur Vanillette just come from Brussels. He has brought you a basket of truffles from Ardennes. I told him you were on business, but to-night, if you be at home, he could come.’
‘Vanillette!’ exclaimed Prevost, starting in his chair, ‘our little Vanillette! There is your man, Le-ander. He was my first pupil, as you were my last, my child. Bring up our little Vanillette, Eugenie. He is in the household of King Leopold, and his forte is dressing the table!’
CHAPTER II.
The House of Bellamont
THE Duke of Bellamont was a personage who, from his rank, his blood, and his wealth, might almost be placed at the head of the English nobility. Although the grandson of a mere country gentleman, his fortunate ancestor, in the decline of the last century, had captivated the heiress of the Montacutes, Dukes of Bellamont, a celebrated race of the times of the Plantagenets. The bridegroom, at the moment of his marriage, had adopted the illustrious name of his young and beautiful wife. Mr. Montacute was by nature a man of energy and of an enterprising spirit. His vast and early success rapidly developed his native powers. With the castles and domains and boroughs of the Bellamonts, he resolved also to acquire their ancient baronies and their modern coronets. The times were favourable to his projects, though they might require the devotion of a life. He married amid the disasters of the American war. The king and his minister appreciated the independent support afforded them by Mr. Montacute, who represented his county,