Their Last Suppers: Legends of History and Their Final Meals (5 page)

Several miles away, General Groucher bristled at the suggestion from his second in command that he “should march to the sound of the distant guns,” stressing that his orders were only to follow Blücher and the retreating Prussians.

Not only was Groucher depriving Napoleon of what would have been a decisive force in the main engagement, but by lying back too far behind the Prussians he was enabling the wily Blücher to lead his men back toward Wellington and the battlefield of Waterloo.

Despite the incompetence of his generals, the superior numbers and artillery of the French were gradually wearing down the British defensive forces. The French infantry almost forced through the battered Wellington at 6 p.m., causing Wellington to shout, “Give me night, or give me Blücher,” as he knew another such attack would finish him.

By now both commanders could see an army marching to the battlefield in the distance. Were the uniforms the blue of Groucher or the black of Prussia? They both got the answer from eagle-eyed officers at the same time: They were Prussian black.

In desperation, Napoleon ordered his famed Old Guard forward in the hope of smashing Wellington quickly; then he hoped to regroup and deal with the Prussians later. The Old Guard had been with him from the beginning. Grizzled veterans from many campaigns, they usually heralded an imminent French victory, and once again they advanced to the beat of their bands with supreme confidence.

But not today. Faced with a withering fire from every gun at Wellington’s disposal, the Old Guard broke and retreated. With Blücher arriving on the field and urging his troops to show no mercy, the battle was quickly over and a massacre ensued, ending Napoleon’s 100-day reign. Fleeing the battlefield, he tried to go to the United States on July 3 before abdicating once again, this time being imprisoned for life on the distant Isle of St. Helena on August 8.

A brilliant general and tactician in his prime and conqueror of Europe and Egypt, Napoleon Bonaparte died a broken man before his time, of suspected lead poisoning, in his island prison on May 5, 1821, at the age of only 52.

MENUS

Even in Le Caillou farmhouse before the Battle of Waterloo, Napoleon enjoyed a grand breakfast, served on imperial silver, with his generals.

Liver and Bacon Chops

Sautéed Kidneys in Sherry

Shirred Eggs with Cream

Garlic Toast with Roast Tomatoes

Chicken Marengo

Chestnut Soup

After being introduced to it in Egypt, Napoleon swore that chestnut soup could cure anything.

• To shell and peel fresh chestnuts, make a cross in the head of the chestnut with a sharp knife, place in a pan, cover with water, and bring to a boil. Allow chestnuts to cool, then peel. If using canned chestnuts, omit this step.
  
• Thinly slice the celery, onions, and leeks. Melt the butter in a large pan and slowly add celery, onions, leeks, and garlic. Cook them until they become translucent.
  
• Add the peeled chestnuts to the dish and cook gently for another 5 minutes.
  
• Add the chicken stock, the cream, and the salt and pepper to taste, and cover, cooking over low heat for another 10 minutes. Sprinkle with nutmeg. Serve hot or cold.
  

The battle of Marengo over the Austrians, in June 1800, set the stage for this dish. His chef, Dunond, scoured the battlefield after the victory and came up with a few meager local ingredients that he gallantly threw together for his emperor, and it later became Napoleon’s favorite dish; he ate it after every battle.

• Cut the chicken into pieces, sprinkle with salt, pepper, and flour, then brown in hot oil. Set aside.
  
• Sauté the onions and garlic in the same pan. Then add the chicken and the rest of the ingredients except eggs. Cover and simmer until tender, 30 to 40 minutes.
  
• Fry the eggs and place one on each dish as a garnish.
  
• Dunond also added a fried crayfish on each plate—great battlefield scavenging.
  

• Place the liver, salt, pepper, and flour in a plastic bag to coat the liver and shake off the excess.
  
• Heat the oil in a frying pan and cook the liver about 1 minute per side until nicely browned.
  
• Remove the liver to a warm platter.
  
• Wipe out the pan with a clean cloth. Add the butter and cook over a high heat until the butter is a hazelnut brown color. Add the shallots, stir and cook for about 1 minute, then add the vinegar.
  
• Pour the hot sauce over the liver.
  
• Sprinkle with parsley, chives, and fresh tarragon; serve immediately.
  

Accompanied by 2 cups hot cooked rice mixed with ¼ cup chopped parsley.

• Sauté the shallots, mushrooms, and green peppers in the butter for about 5 minutes.
  
• Add the kidneys and simmer for another 5 minutes, stirring once or twice.
  
• Heat the brandy in a small saucepan. Light it and then pour over the kidneys and vegetables.
  
• When the flame dies, stir in the chicken broth, cover, turn heat to low, and cook for another 10 minutes.
  
• Mix the flour with the salt, pepper, and 3 tbsp water. Combine this with the kidney mixture and cook until it thickens, stirring constantly. Sprinkle with chopped parsley and serve.
  

• Melt 2 oz butter in frying pan, add two fresh eggs, cook quickly, flip eggs.
  
• Serve with a spoonful of thick cream on top and chopped parsley.
  

• Slice the bread lengthwise, then in serving-size pieces.
  
• Bake at 350°F for about 10 minutes.
  
• Lightly rub garlic cloves on both sides until it melts on the toast. Serve immediately.
  

ALEXANDER THE GREAT

Alexander the Great, a name that has inspired generals and common people alike for more than 2,000 years, was born the son of King Phillip and Queen Olympias of Macedonia. The family was a highly militaristic one, and from an early age Alexander was bred for war and the expansion of Macedonian power.

Tutored as a child in the arts by the great Greek philosopher Aristotle but groomed even harder in military matters by his harsh father, Phillip, Alexander itched for conquest from his youth. Born in the town of Pella, some 50 miles from Thessalonica, the capital of ancient Macedonia, Alexander was brought up by his father and his equally manipulative mother with a vision to incorporate the states of the Greek world with their own dominant Macedonian army. This force could then be used primarily against their hereditary enemy, Persia, and would supposedly avenge all the wrongs done to the country in generations before by the despotic kings of
the Asian Empire. More importantly, it would expand the aggressive Macedonian Empire.

While fighting at the side of his father against the forces of Thebes and Athens at the battle of Chae Ronea in 338 B.C., Alexander resolved to incorporate the fragmented Greek states into one united force when he had the chance. For many decades the Greeks had always divided their strength by fighting among themselves; in fact, a constant state of war existed between most Greek cities.

The opportunity he wanted arrived sooner than expected. Phillip’s wife Olympias was always trying to position her offspring to succeed the ailing king and was constantly plotting his downfall. So it came as little surprise that when attending a local religious ceremony on foot, Phillip was stabbed to death in the streets of his own capital. A furious Alexander, though still a teenager, quickly took control of the army, and anybody he perceived as being unfaithful to him was put to death, including several of his own family. The handsome, eloquent Alexander was immediately revered by the Macedonian troops, especially when he outlined his vision for conquest and spoke to them of the glories and riches to come.

Constantly modeling himself on Homeric heroes such as his ancestor Achilles, Alexander demanded that the Greek states join him in a war against Persia or be destroyed by the new forces he was assembling. There would be no more squabbling between them. They would either join him or perish.