The chef took Napoleon at his word. There were dishes in his repertoire that he rarely prepared, so this was his opportunity to use animal parts he often saved for his own meals.
The meal began with cow lung soup with skewers of roasted cow udder on the side. The main dish was a whole roasted lamb's head - since Napoleon had made a remark about sardines staring at him, Mark wondered how Napoleon felt about a lamb doing the same.
Dessert was a bone marrow custard and April remarked they certainly weren't lacking for protein in their diets.
