You shall go to the ball!

From Wikipedia:

“Princess Hélène of Orléans (French: Princesse Hélène Louise Henriette d’Orléans), a member of the deposed Orléans royal family of France, was born on 13 June 1871 in York House, Twickenham.

Her father was Prince Philippe, Count of Paris, and a grandson of Louis Philippe I, King of the French, and had been heir-apparent to the throne from 1842 until the exile of the dynasty in 1848.

On 25 June 1895, at the Church of St. Raphael in Kingston upon Thames, Hélène married Prince Emanuele Filiberto of Savoy, 2nd Duke of Aosta (1869–1931). He was at the time second in line to the Italian throne. The wedding was attended by Crown Prince Victor Emmanuel of Italy, the Prince and Princess of Wales and others of the British royal family.”

From: Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class (2018), by Luke Barr:

(The bride’s older brother had called on César Ritz at the Savoy in May to arrange a wedding dinner for sixty-four guests.)

“…There was a problem.

The best banqueting rooms were already booked on June 25, (Ritz) said, for a regimental dinner hosted by the Cornish Club –

…The Cornish Club, he explained, had arranged for the Prince of Wales to preside at its dinner…

The Duc d’Orleans understood, of course, but he didn’t like it one bit. He and the Prince despised each other…The Prince of Wales would be attending the wedding, it seemed, but not the wedding dinner…

…There must be a solution. And if (Ritz) could find one, the triumph would be significant: to host the Prince of Wales and the Duc d’Orleans at simultaneous dinners, with all Europe’s royalty in attendance, at the height of the London season…

For (Auguste) Escoffier, the simultaneous dinners would require two different elaborate menus…For the wedding dinner, Escoffier designed and named a peach dessert in honour of the bride: Peches Princesse Louise d’Orleans, served on a layer of strawberry mousse…

Each menu consisted of ten courses, and each would begin with cantaloupe.

…Everyone would be served the Peches Princesse Louise d’Orleans, of course, but only at the head table would it be served with the strawberry mousse. Both the wedding party and the Cornish Club would be eating asparagus at the same time, but in different preparations…

…The wedding party would drink champagne throughout the meal, while the Cornish Club had requested wine…

At 8:00 p.m. the guests began to arrive, their carriages lining up in the courtyard. Royal couples swept grandly into the lobby, ebullient and celebratory; the men of the Cornish Club struck a more sober pose…The Prince and Princess of Wales arrived together and then parted ways; with her husband at the dinner upstairs, it fell to Princess Alexandra to preside at the head table at the wedding party…

The Duc d’Orleans arrived in a wheelchair. He’d fallen off his horse…and banged up his knee…It took two men to manoeuvre him down the stairs to the wedding dinner, at which point Princess Alexandra herself took charge, pushing the wheelchair into the room, much to everyone’s delight…

She passed the menu and the pen around the table, and the page soon filled as princes, princesses, dukes, and duchesses scrawled their names with flourishes and underscores…

Ritz was filled with pride…It was an emblem of all he had achieved as a hotelier…”

From Cold Comfort Farm (1932), by Stella Gibbons:

“Flora had arranged two kinds of food for the two kinds of guests she was expecting. For the Starkadders and such of the local horny peasantry as would attend there were syllabubs, ice-pudding, caviare sandwiches, crab patties, trifle and champagne. For the County there was cider, cold home-cured ham, cheese, home-made bread and salads made from local fruit. The table from which the County were to feed was rich with cottage flowers. The rosy efflorescence of the peonies floated above the table from which the peasantry would eat.”

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