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With a ‘Royal Repast’ as their theme, the Krewe of Sparta presented a unique Carnival ball on Thursday night at the Municipal Auditorium.
Mrs. Germaine Cazenave Wells [of Arnaud’s Restaurant fame] reigned as queen of the ball.
The curtains…parted to reveal members of the court participating in a complete dinner. Two huge cocktail glasses dominated the backdrop while the king toasted his queen in regal fashion. In keeping with theme, king, queen, maids and dukes were all glitteringly arrayed to represent varied drinks and food.
The queen represented vintage champagne in a gown of nylon tulle, over champagne-coloured slipper satin. The regal frock was studded with rhinestones and decorated with clusters of sequined grapes. Her Majesty’s collar was shaped with grape leaves while her mantle of champagne-coloured satin had clusters of sequined grapes, which cascaded into huge champagne glasses. Green sequins formed a border to the mantle while royal jewels completed the queen’s ensemble.
Mrs. Waguespack represented a shrimp cocktail, in a gown of shrimp-coloured satin, studded with sequins. Her headpiece consisted of a huge sequined shrimp. The duke, who accompanied her to the royal throne, represented an oyster cocktail.
Mrs. Boutillier and her duke represented a tomato salad, with the duke as the supreme lettuce. The maid’s gown was of shocking pink slipper satin while her headpiece was a sequined tomato.
Miss Delatte, who depicted Creole gumbo, wore a gown of grey-green slipper satin on which varied gumbo ingredients were outlined in sequins. A sequined crab formed her headpiece while her duke represented caviar.
Miss Patricia Ann Lagasse was arrayed as an artichoke in a besequined green slipper satin frock. Her headpiece was a huge sequined artichoke while her duke was arrayed as a carrot.
Mrs. Liberto represented a broiled steak in a gown of maroon-coloured slipper satin, embroidered in brown sequins. Her headpiece portrayed a steak platter and her duke depicted a roast pork.
Mrs. Duett represented a cherry flambeau in a gown of fuchsia satin, with sparkling cherries adding glamour. Her headpiece was cherry-topped ice-cream while her duke portrayed a demitasse.
Miss Jo Ann Lagasse depicted a cheese assortment in a frock of gold slipper satin, draped in gold and orange nylon tulle. Her headpiece was in the shape of cheese while her duke represented a bowl of fruit.
--From Wine and Food, A Gastronomical Quarterly, ed. André L. Simon, No. 85: Autumn Number 1954, as reprinted from the New Orleans Times-Picayune as reported in The New Yorker, 20 March 1954.
[Visit Mrs. Wells Mardi Gras Museum at Arnaud’s. You do not have to dine there to visit but if you do, try the Shrimp Arnaud and the Trout Meuniere.]