Jack Vance Quotes

The Banquet Proceeded. The First Course, A Mince Of Olives, Shrimp And Onions Baked In Oyster Shells With Cheese And Parsley Was Followed By A Soup Of Tunny, Cockles And Winkles Simmered In White Wine With Leeks And Dill. Then, In Order, Came A Service Of Broiled Quail Stuffed With Morels, Served On Slices Of Good White Bread, With Side Dishes Of Green Peas; Artichokes Cooked In Wine And Butter, With A Salad Of Garden Greens; Then Tripes And Sausages With Pickled Cabbage; Then A Noble Saddle Of Venison Glazed With Cherry Sauce And Served With Barley First Simmered In Broth, Then Fried With Garlic And Sage; Then Honey-cakes, Nuts And Oranges; And All The While The Goblets Flowed Full With Noble Voluspa And San Sue From Watershade, Along With The Tart Green Muscat Wine Of Dascinet.

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