Love and Splendor: The Coltrane Saga, Book 5 by Patricia Hagan Page A

different fare, set out upon tables covered in the finest lace over satin sheeting the same shade of the canopy above.
    A green canopy was the invitation for fruits—assorted melon balls marinated in grape liqueur; succulent bananas dipped in sugar, then fried and coated in coconut; apples stewed thick and rich in a peppermint syrup; grapes dusted in the most delicate powdered sugar; plump figs soaked in honey; cherries and pineapple laced with brandy.
    Yellow silk displayed an array of egg and cheese dishes. There were pots of simmering fondue for every taste bud, with chunks of bread waiting to be dipped into luscious cheese, egg, mushroom, or snail cream sauces. For the sweet tooth, there were tiny squares of cake for dipping into thick, rich chocolate.
    After the apéritif tents, blue canopies offered first courses: Bisque d’Ecrevisses —crayfish bisque; Jambon Persillé de Bourgogne —parsleyed ham in aspic; Fricassee de Petits-gris aux Croutons —fricassee of snails; and Oeufs en Meurette —baked eggs with bacon and croutons.
    Bright red canopies heralded the delicious menu for second courses: Gougeonnettes de Filets de Sole —fried sole fingers; Steak Bourguignon a Ia Moelle —steak with beef marrow; Bouribout aux Raisins —ragout of duck and grapes; Estouffade de Boeuf au Pommard aux Pates Fraiches —beef stewed in red wine with fresh noodles; and Cuisses de Grenouilles a Ia Comtoise —frogs’ legs in cream sauce.
    As an added treat, it had been Dani’s idea to invite chefs from a number of the culinary regions of France to present their regional specialties. From the Ile-de-France, the region surrounding Paris, there was the steak filet known as chateaubriand. Salmon was presented by the Loire Valley, as well as their famed meatballs made from pork and goose meat. Brittany heralded its specialties of lobster and fish, and the pancakes called crêpes bretonnes.
    From Normandy, there were omelets, excellent cheeses, and Rouen duck. The region of Champagne was celebrated for its trout stews, kidneys fried in champagne, and braised pike.
    The Germanic influence was evident in the dishes prepared by the regional chefs of Alsace-Lorraine, such as choucroute garnie —sauerkraut garnished with ham, pork, sausages, and assorted vegetables.
    The chef from the Burgundy region used its renowned wines to cook fish balls, and Lyon featured sausages and foie gras .
    Southeast of Cognac lay the region of Périgord, famed for its truffles, a subterranean fungus rooted from the ground by specially trained pigs and dogs. This delicacy, treasured by gourmets, was offered in abundance, for demand would be immense.
    There was also a special canopy which provided only cheese, with breads and crackers for accompaniment. Tasty varieties such as Roquefort, Camembert; Brie, and Gruyère were laid out.
    What was no doubt the favorite tented restaurant of all was the pink silk-roofed buffet of desserts: Marquise au Chocolat a la Fine Champagne —chocolate cake with Cognac; Tarte Tatin a la Crème Chantilly —apple tart with whipped cream; Gâteau de Riz Crème Anglaise —rice pudding with custard sauce; and Crème Renversée Caramélisée —caramelized cream custard.
    The vineyards and wineries of the various regions were represented heartily—Cognac, Bordeaux, Burgundy, Rhine, Moselle. In addition, there was génépi des Alpes —alpine liqueur; marc de Savoie—grape brandy; and mirabelle —white plum brandy. Sparkling mineral water was provided as well.
    Although Dani was still somewhat piqued by the thought of her father and stepmother using the ball as her social debut, she had found herself enthusiastically caught up in the excitement. Handwritten invitations in gold ink on blue parchment had gone out to over fifteen hundred people. Each and every recipient had accepted. It was, by public and private declaration, a gala not to be missed.
    Dani rose early the morning of the festivities, declining breakfast and opting for