>>6066958"Hanbei, where does the food go once it's outside the Great Hall?" You take a sip of mead and wince at the taste of it. The Senechal stands just beside your seat and is not partaking in the meal at all.
"Meep, to the lesser halls where Baphomets unworthy of your sight is located. Do not be afraid to only take a single bite and then dismiss a tray; there's four more courses to come."
FOUR MORE!? This is unlike anything you've experienced in your life; you're used to the restrained Japanese feast consisting of small meals with exquisite presentation and ingredients that are in season. Ah, that explains why Hanbei isn't participating in the feast but is always standing by your side. It'd be embarrassing for a King to break etiquette or mess up socially at a feast.
"Have a horn of mead, Hanbei." You gesture for a servant to pour out a serving to your thoughtful Seneschal.
"Meep, my most deepest thanks!"
A servant comes with a tray of pies and tarts. You select one to be cut open. It is a pie that reveals the delights within when your knife breaks the buttery golden crust; first a cloud of steam twirls in the air with the aromas of smoke and spices, and then the secret inward treasures of chicken meat, sliced ham, hardboiled eggs, and truffles in a mess of piping hot white gravy. This might be your favorite dish.
Whole ducks with stewed plums unbraced right in front of you by servants wielding sharp knives, the edge kept honed by constantly scraping the blade against a long piece of metal kept by their sides. Rabbits stuffed with breadcrumbs, dried currants, pepper, and cloves are unlaced before you. Slippery bone marrow poured over toasted bread. Pheasants are allayed, herons dismembered, and so much more. Amusingly, there are even dishes meant for display only and not eating.
The air and earth are well represented, but the sea is not lacking in presence amongst the festivities. Smoked herring and pickled mackeral stored in pots are carried from table to table on serving trays by runners who, upon request, spear the fish on long wooden skewers and place it on individual plates. Then there's sole fish swimming in rich, creamy sauce with slivers of fennel and fritters of haddock seasoned with salt and a dash of sour cherry juice. Roast pike, garnished with parsley and nuts. Sweet shrimp cooked in cheese. Salmon is called 'Wisdom' for some odd reason by the Baphomets and served with rich sauce.