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dalafleur: Drawing room table with Victorian stereo-optics and magazines of the era
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dalafleur: Hostess Pat
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dalafleur: Guests sit for photo after dinner
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dalafleur: Plating the 1st Course of fresh oysters
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dalafleur: Final table set up
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dalafleur: Lady Patricia Kelly toasts a successful evening
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dalafleur: Plating the 8th Course - Asparagus Salad
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dalafleur: 3rd Course (Fish) - Shrimp Mousse ready to serve
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dalafleur: Guests mingling in Drawing Room before dinner
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dalafleur: The Hostess and her Footmen
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dalafleur: 5th Course (Removes) - Rack of Lamb with Sauteed Carrots paired with Burgundy
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dalafleur: Place setting with menu and name card
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dalafleur: Chef Diane putting final touches on the 7th Course
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dalafleur: Chef Diane preparing the Fourth Course
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dalafleur: Chef Diane and Footman Peter
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dalafleur: 9th Course (Dessert Sweets) - Champagne and Primrose Jelly ready to serve
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dalafleur: 7th Course (Game) - Roasted Squab with Fig Sauce on Wilted Cress paired with Claret
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dalafleur: 4th Course Duchess Potatoes
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dalafleur: Dinner Guests: Lady Debbie and Lord Mark Gerow