The 12-person "Club des grands estomacs," which convened every Saturday to consume a meal beginning at 6 PM with soup, turbot with caper sauce, beef tenderloin, braised lamb, hen, veal tongue, sorbet, roast chicken, creams, pies, and pastries (accompanied by six bottles of old Burgundy per person), only to have another round at midnight with tea, turtle soup, chicken, salmon with spring onions, venison chops with chile pepper, sole with truffle coulis, artichokes with Java pepper, rum sorbet, grouse with Scotch, and rum pudding (accompanied by three bottles each of Burgundy and Bordeaux per person).
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Piper cubeba, cubeb or tailed pepper is a plant in genus Piper, cultivated for its fruit and essential oil. It is mostly grown in Java and Sumatra, hence sometimes called Java pepper. The fruits are gathered before they are ripe, and carefully dried. Commercial cubeb consists of the dried berries, similar in appearance to black pepper, but with stalks attached - the "tails" in "tailed pepper".
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Tomato kasundi Different households traditionally had their own unique recipe and closely guarded process of making kasundi, though the differences lie more or less in the use of spices. Some families prepared kasundi with just salt, ground mustard, dry chillies, turmeric and mustard oil. Others used combinations of different dry and ground spices like black caraway (kalonji), fennel, wild celery (radhuni shaak) seed, ajwain, long pepper (pippali), chilli, black pepper, fenugreek (methi), clove, green and black cardamom, cumin (jeera), coriander (dhonia), nutmeg (jaiphal), mace (javitri), Java pepper (kabab chini), dried mango, dried kul etc. Chaudhurani mentions a dozen spices that were added to the kasundi, including green and black cardamom, cumin, coriander, nutmeg, mace, long pepper, chillies, black pepper and wild celery seeds.
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