Fin de Souper "After Dinner", also called "The Dinner Party" 1911, Jules Alexandre Grün Oil on Canvas
Dinner parties were very showy and expensive.
There were not quite as many dishes as there had been in the nineteenth century. There were usually no more than eight to ten courses, but they were far more elaborate. Dinner parties were so important to the reputation of wealthy Edwardian families that the chef could earn far more than the butler.
Expensive chefs would expect the other servants to be at their beck and call and they had a reputation for being temperamental. The servants themselves ate much plainer food. Their main meal of the day was at midday, rather than in the evening like the family.
(Cook It! History Cookbook)
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