The dinner described includes a variety of sophisticated dishes, starting with a dressed lobster and broiled fowl accompanied by mushrooms. Cockscombs served in a rich wine sauce add a unique touch. The meal concludes with traditional desserts, including a classic pupton of pears and a trifle, showcasing a blend of flavors and culinary skill.

This feast is noteworthy not only for its gourmet elements but also for the Viscount's positive feedback, highlighting the exceptional quality of the cooking. The careful preparation of each dish reflects the high standards of hospitality and the enjoyment of fine dining, characteristic of the social setting in Georgette Heyer's "Friday's Child."