Lord blessed by the elves

Chapter 52 The Extravagant Banquet

This huge gap stems from the difference in the size of the ruling body.

Baron Hiddink controlled more than just a castle; he also ruled a prosperous town called "Breathtown" and three sizable surrounding villages. This meant he had a larger population, more tax revenue, and a larger standing army.

Therefore, tonight's banquet is far more than a simple gathering of a few knights and their lords.

Besides the invited knights and lords from the surrounding areas, such as Kruze, and their families, the hall was already filled with many prominent local figures.

This mainly includes two types of people:

One type is nobles who do not have hereditary titles or fiefs.

Most of them were the second or youngest sons of feudal nobles or members of other collateral branches of the family, who were unable to inherit titles and lands; they may also be descendants of minor nobles who were forced to mortgage or return their small plots of land to the lord due to mismanagement.

These "landless nobles" were usually attached to the feudal nobles and served as officials at various levels in their territories, such as tax collectors, sheriffs, scribes, stewards, etc., and maintained a decent life by relying on their official salaries and the lord's rewards.

The other category consists of two knights directly appointed by Baron Hiddink and stationed in those three villages.

They were considered direct vassals of Baron Hiddink, with a status similar to Reyes, but their strength and importance were generally inferior to those of the Lion's Tooth, which possessed an independent castle and a larger territory, since the Lion's Tooth was granted directly from the Earl.

In comparison, the Lion Tooth Collar looks much more shabby.

With a small territory, a small population, and relatively simple affairs, they simply could not afford or needed so many "landless nobles" to serve as administrative officials.

Buffett, the steward, handled almost all management responsibilities, while Wilstone was in charge of military affairs, making the structure extremely simple.

The bustling scene before him, with its clinking glasses and throngs of people, clearly depicted the prosperity and complexity of a baron's territory, making Kruse more acutely aware of the insignificance and disparity of his own domain.

The waiter led them to their seats in the Lion Fang Territory's area, a relatively back and inconspicuous seat, but one that was just right for their status as knights.

The banquet had not yet officially begun, but the invisible differences in class and status were already subtly reflected in every detail of the hall.

Before the banquet officially began, a brief prayer ceremony was held, as is tradition, presided over by Baron Hiddink's butler, who was dressed in a black suit and had an impeccable demeanor.

He led all the guests in a solemn and lengthy speech, praising the wise rule of the Earl of Camp Nou and the peace and prosperity it brought to Camp Nou, praying for the Earl's good health, and wishing the county good weather and military success.

The entire process was filled with a formalistic solemnity.

After the prayers concluded, accompanied by welcoming music played by a bard plucking the strings of his harp, the evening's star—Baron Hiddink—finally made his entrance.

He was a middle-aged man around forty years old, slightly overweight, with a reserved smile on his face.

The moment he entered the hall, all guests, regardless of their status, were required to rise and pay their respects to the local lord.

Only after the Baron took his seat in the main seat and smiled and gestured did everyone dare to sit down.

The music became more cheerful and exciting, officially announcing the start of the banquet.

"Distinguished guests, friends!" Baron Hiddink's voice boomed as he raised his silver glass filled with deep red wine. "Let us raise our glasses together to this wonderful evening, to friendship and loyalty! Cheers!" "To Your Excellency the Baron! Cheers!" the crowd echoed in unison, and the atmosphere of the banquet instantly reached its first climax amidst the clinking of glasses.

However, for Kruse, the real "challenge" has only just begun.

Although he had been repeatedly instructed and rehearsed by the butler Buffet before his departure regarding the banquet's procedures and etiquette, he still felt extremely uncomfortable when he was actually there.

The way this grand feast was served was not the modern "one course after another" sequential serving method that he was familiar with, but rather a system that he considered rather "chaotic" to be served in separate courses.

The first appetizer came in as servants filed in, bringing bowls of fragrant, heavily spiced meat or vegetable broth, a large plate of boiled vegetables whose original color was barely discernible, and several sliced ​​cold dishes—salty cured meats and strongly flavored cheeses.

Large quantities of black or white bread were piled in baskets. Their main purpose, besides filling their stomachs, was to dip the bread in soup or to serve as "plate-wiping tools"—it was common practice at this time to wipe the oil off the plates after eating thick dishes.

The second main course is the highlight of the banquet.

Several strong servants carried in whole roasted lambs, charred and glistening with oil, skewered on huge iron forks.

Following closely behind was the Baron's personal "meat-slicing servant"—this highly skilled servant, as if performing, precisely and elegantly sliced ​​and plated the roast meat with a sharp knife on the spot. His skillful technique itself became a source of secret admiration and pride for the nobles.

Besides roasted meat, there was also venison and rabbit stewed with plenty of spices, as well as whole fish cooked in the broth. Servants would distribute different cuts and types of meat to each guest's plate according to their status.

Kruze and his companions were guests, so they were given mostly fatty belly pieces.

This pleased both Kruze and Rezael, the two carnivorous creatures.

The third course is dessert and fruit. After the first two rounds of greasy and salty flavors, a sweet treat is served to finish the meal.

This includes sweet desserts made with honey and nuts, dried fruit soaked in syrup or honey, and a variety of fresh seasonal fruits. These desserts are paired with sweeter wines, often cooked with spices.

The whole process is very elaborate, with servants coming to remove the tableware and wipe the tablecloths after each dish is finished.

There are unspoken rules about what to eat, how to eat, who to talk to, and when to raise a glass.

Kruse felt like a puppet, eating each bite with utmost care, afraid of using the wrong utensils or violating some unacceptable rule of etiquette, lest he be laughed at by the seemingly polite but potentially nitpicky nobles around him.

Even delicious food tastes bland in the mouth.

"This is really... such a nice meal, but I didn't enjoy it at all." He complained to himself, missing the buffets and relaxed atmosphere of dining on Earth.

All he wanted now was to end this agonizing banquet as soon as possible and get down to business.

This made Kruse even more eager to become a high-ranking nobleman and change these tedious and boring etiquettes.

P.S.: This chapter may seem a bit weak now, but it's the template I used for this book, setting the tone for future banquet content. I hope you don't mind.

(End of this chapter)