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... lively and extravagant banquet was going on inside the resplendent royal palace.
On long dining tables were steaks, roast chicken, pan-fried foie gras, lobster, duck meatballs in rich sauce, herb-roasted lamb, cream of mushroom soup, red wine-braised ox tongue, bread pudding with butter, and many other delicacies. There were also bottles of enticingly colored wines.
The elegant melodies of the band resonated in the hall. Nobles, in their evening attire, raised their glasses and c ...
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