“Is it true he wears black to dinner?” Eunice wondered aloud.
“He does,” Allegra said, “and frankly I think it extremely elegant. Far more so than suits of peach or sky blue silk. You will find him most charming as I have.”
“He barely acknowledged us in London last season,” Caroline recalled. “Aunt thinks he is too high-flown.”
“I asked him about it,” Allegra said. “He told me he finds debutantes tiresome and boring for the most part. Marriage, he says, makes a woman far more interesting.”
“Lord, how superior the man is. I vow I am terrified to meet him,” Eunice said, and they all laughed.
Crofts came, and offered to escort the ladies to their bed-chambers. “Lady Perry and her sister are arriving, your ladyship,” he told Allegra. The others hurried off,and Allegra went out to greet the last of her guests to arrive.
They stepped from their carriage. Lady Perry was a petite blonde in her late twenties, and her sister a bit older and plumper.
“Duchess, how kind of you to invite us,” Georgianna Perry said in an elegant, well-modulated voice.
“I am in your debt, both of you,” Allegra responded charmingly. “The prince arrived unexpectedly,” and then she went on to explain the situation to the two attractive widows.
“We shall, of course, keep your secret,” Margot, Lady Johnstone said. “How sensitive of you to protect the prince’s feelings.”
“I am seating you on either side of him at dinner,” Allegra told them.
“Of course,” Lady Perry replied, understanding the situation immediately. “My sister and I shall endeavor to keep Prinny amused.”
“Do you hunt?” Allegra asked them. “The gentlemen go out at dawn.”
“Do you?”was the response.
“No,” Allegra admitted.
“Then we shall be more than glad to follow your lead, Duchess,” Lady Perry told her hostess. “Amusing Prinny in the evening is one thing, but I believe we are wiser to leave the gentlemen to their blood sports while we get our beauty sleep. Don’t you agree?”
“Oh, yes!” Allegra said with a broad smile, and then she escorted her guests into the house.
Chapter Eleven
The dining room at Hunter’s Lair was filled with laughter and clever banter. The mahogany table was covered with a beautiful white damask cloth from Ireland, edged in lace. A large silver bowl filled with late yellow roses and greenery was centered, and flanked on either side by magnificent silver candelabra burning pure white beeswax candles that were scented with rose oil. There were twelve at the table tonight, and each place was set with a beautiful silver service and fine china from Dr. Wall’s Royal Worcester pottery. Behind each chair stood a footman in green and silver livery, while other servants passed around the dishes being offered this evening.
The fish course consisted of fresh raw oysters served from a large bowl, steamed mussels, fat prawns with a mustard sauce, and sliced salmon and trout, both of which had been poached in wine and were placed on silver platters amid a bed of fresh cress. Next came the meats, poultry, and game. There was a side of beef that had been packed in salt and roasted over a slow fire. There was venison, partridges cooked to a golden turn, rabbit pies oozing brown gravy, a turkey stuffed with bread, apples, and chestnuts, and two large hams coveredwith cloves and brown sugar, as well as several silver plates of lamb chops, the prince’s favorite.
There were bowls of green beans with slivered almonds, small onions in a cream sauce with black peppercorns, tiny whole carrots glazed with honey and sprinkled with nutmeg, and a bowl holding a large cauliflower dripping with melted cheese. There were potatoes in a Hollandaise sauce, and another bowl containing tiny potato puffs. There were several platters of lettuce and cucumbers in a piquant sauce, flavored with vinegar. And there was wine poured continuously into goblets that were never allowed to be empty.
Finally, came the sweets. There were several kinds of cheese cakes, spongy Genovese cake filled with a coffee cream, tarts of both lemon and raspberry, two soufflés—chocolate and orange, pineapple creams, and caramel custards, as well as bananas, grapes, and oranges. Small wheels of cheese were set upon the table: one of cheddar, one of Stilton. There were delicate little sugar wafers, and of course, champagne.
“Madame,” Prinny said, unbuttoning his waistcoat two buttons, “a most delicious meal. I do so enjoy simple country cooking. My compliments to the kitchen, Crofts.”
“Thank you, Your Highness,” the majordomo said, bowing.
“Now,” Prinny said, “perhaps some cards before we retire for the night. We are doing some serious hunting in the morning, Duke, aren’t we?”
“Indeed, Your Highness, we are. There is, I have been told, a rather rowdy old boar in my forest who has been troubling my tenants’ gardens. The gamekeeper says he should make good sport for he’s a wily beast; but we must begin early. At first light.”
“Excellent!” the prince approved, arising from the table, and offering his arm to Lady Johnstone. “Do you gamble, m’dear?” he asked her.
“I adore it, Your Highness, but alas, I am a widow, in modest circumstances,” she replied. She was a striking woman with dark red hair, very white skin, a lush form, and warm amber eyes.
“Allow me to stake you, m’dear,” the prince said, smiling broadly.
“But how shall I ever pay you back, Your Highness?” she replied.
