I could have been glad, the better to judge of it, to have tasted the … — Essays
SAPIR 861
I could have been glad, the better to judge of it, to have tasted the culinary art of those cooks who had so rare a way of seasoning exotic odours with the relish of meats; as it was particularly observed in the service of the king of Tunis, who in our days--[Muley-Hassam, in 1543.] --landed at Naples to have an interview with Charles the Emperor. His dishes were larded with odoriferous drugs, to that degree of expense that the cookery of one peacock and two pheasants amounted to a hundred ducats to dress them after their fashion; and when the carver came to cut them up, not only the dining-room, but all the apartments of his palace and the adjoining streets were filled with an aromatic vapour which did not presently vanish.
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