On the polished table was a huge salmon; bowls of spring vegetable soup; Scotch eggs; asparagus and hams; potatoes from Majorca; goat’s cheese tartlets; prawns with caviar; pea-shoot jellies; scallops with spiced cauliflower puree; roast chickens and guinea fowl; confit duck; sherbets and ices; five kinds of trifle; a tower of profiteroles and more cheeses than he had ever seen.
* * *
He lay in his bed, visions of dishes lurching round his mind. From his toes to the hairs on his head he felt obese. The best evenings were sordid, he thought, and oh what a feast: he deserved it all.