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Authors: Sharon Kay Penman
Tags: Fiction, Historical
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unable to view their world from any perspective but his own. Just as he’d been oblivious to Eleanor’s discontent, he could not comprehend why his eldest son was so unhappy to be a king in name only. Maud had seen the damage his blindness had done to his marriage. She could only hope that it would not prove as harmful with his sons.
Another quarrel had broken out in the gardens below them, this one between Richard and Geoffrey. Richard had demanded a turn in their game of quoits, Geoffrey had refused, and now they were debating the issue in loud, belligerent voices. Glancing at Eleanor, Maud said diplomatically, “I imagine the lads are too near in years to get along with each other. I’d wager they both are closer to Hal.”
“Not really,” Eleanor admitted. “Hal and Geoffrey have their differences, though they usually patch them up. But Richard and Hal are like chalk and cheese, squabbling over the most minor matters. I keep hoping they’ll outgrow it,” she added, not very convincingly.
Maud was surprised, for Hal was very easygoing, with a flair for friendship. “It is only natural,” she ventured, “that Richard would be jealous of Hal. It must be difficult for a youngster to understand why his older brother inherits the crown and the—” She got no further, for Eleanor had begun to laugh.
“Jealous? Richard? Good Lord, no! Richard cares not a fig for England.” Gazing down at her second son, she said, with absolute certainty and great satisfaction, “Richard does not begrudge Hal his crown or kingdom, not as long as he gets Aquitaine.”
O N THE FOLLOWING DAY, the Sunday after Pentecost, as church bells pealed and the citizens thronged to watch, Richard was escorted through the city streets to the abbey of St Hilaire. There Archbishop Bertram of Bordeaux and Bishop John of Poitiers offered him the lance and banner that were the insignia of the duchy, and he was officially recognized as Count of Poitou and Duke of Aquitaine.
M AUD HAD ATTENDED many opulent feasts in her life: Christmas fetes, weddings, a coronation. She soon decided that Eleanor’s revelries in her son’s honor would rank among the most memorable. The great hall was shimmering in light, sun streaming from the open windows, and ablaze with color, the walls decorated with embroidered hangings in rich shades of gold and crimson. New rushes had been strewn about, fragrant with lavender, sweet woodruff, and balm. Because the hearth had not been lit, the guests were spared the aggravation of smoke spiraling up toward the rafters, and the air was sweet to breathe, perfumed with honeysuckle and violet, their seductive scents luring in from the gardens butterflies as blue as the summer sky.
The tables were as splendid as their surroundings, draped in snowy white linen cloths, set with silver wine cups and salt nefs and delicate finger bowls. Maud, her son Hugh, and daughter-in-law Bertrada were among the honored guests seated at the high table, giving her an ideal vantage point to observe her fellow diners and the happenings in the hall. Clearly Eleanor had spared no expense to make Richard’s day as perfect as possible. A small fountain bubbled with wine, candelabras flared with candles of wax, not tallow, and Maud was impressed to see that every guest had been provided with a knife, for it was normally expected that people would bring their own utensils.
The food and drink were equally praiseworthy. Eleanor had ordered rich red wines from Cahors and Gascony, costly sweet wine from Cyprus, and for the fortunate guests at the high table, the celebrated Saint Pourçain from her Auvergne, a wine so outrageously expensive that even Maud had rarely tasted it.
A trumpet fanfare announced the arrival of each course, followed by ewers bearing lavers of warm, perfumed water so guests could wash their hands. The dishes were carried in on large platters and then ladled onto smaller plates called tailloirs at each table so that the
Another quarrel had broken out in the gardens below them, this one between Richard and Geoffrey. Richard had demanded a turn in their game of quoits, Geoffrey had refused, and now they were debating the issue in loud, belligerent voices. Glancing at Eleanor, Maud said diplomatically, “I imagine the lads are too near in years to get along with each other. I’d wager they both are closer to Hal.”
“Not really,” Eleanor admitted. “Hal and Geoffrey have their differences, though they usually patch them up. But Richard and Hal are like chalk and cheese, squabbling over the most minor matters. I keep hoping they’ll outgrow it,” she added, not very convincingly.
Maud was surprised, for Hal was very easygoing, with a flair for friendship. “It is only natural,” she ventured, “that Richard would be jealous of Hal. It must be difficult for a youngster to understand why his older brother inherits the crown and the—” She got no further, for Eleanor had begun to laugh.
“Jealous? Richard? Good Lord, no! Richard cares not a fig for England.” Gazing down at her second son, she said, with absolute certainty and great satisfaction, “Richard does not begrudge Hal his crown or kingdom, not as long as he gets Aquitaine.”
O N THE FOLLOWING DAY, the Sunday after Pentecost, as church bells pealed and the citizens thronged to watch, Richard was escorted through the city streets to the abbey of St Hilaire. There Archbishop Bertram of Bordeaux and Bishop John of Poitiers offered him the lance and banner that were the insignia of the duchy, and he was officially recognized as Count of Poitou and Duke of Aquitaine.
M AUD HAD ATTENDED many opulent feasts in her life: Christmas fetes, weddings, a coronation. She soon decided that Eleanor’s revelries in her son’s honor would rank among the most memorable. The great hall was shimmering in light, sun streaming from the open windows, and ablaze with color, the walls decorated with embroidered hangings in rich shades of gold and crimson. New rushes had been strewn about, fragrant with lavender, sweet woodruff, and balm. Because the hearth had not been lit, the guests were spared the aggravation of smoke spiraling up toward the rafters, and the air was sweet to breathe, perfumed with honeysuckle and violet, their seductive scents luring in from the gardens butterflies as blue as the summer sky.
The tables were as splendid as their surroundings, draped in snowy white linen cloths, set with silver wine cups and salt nefs and delicate finger bowls. Maud, her son Hugh, and daughter-in-law Bertrada were among the honored guests seated at the high table, giving her an ideal vantage point to observe her fellow diners and the happenings in the hall. Clearly Eleanor had spared no expense to make Richard’s day as perfect as possible. A small fountain bubbled with wine, candelabras flared with candles of wax, not tallow, and Maud was impressed to see that every guest had been provided with a knife, for it was normally expected that people would bring their own utensils.
The food and drink were equally praiseworthy. Eleanor had ordered rich red wines from Cahors and Gascony, costly sweet wine from Cyprus, and for the fortunate guests at the high table, the celebrated Saint Pourçain from her Auvergne, a wine so outrageously expensive that even Maud had rarely tasted it.
A trumpet fanfare announced the arrival of each course, followed by ewers bearing lavers of warm, perfumed water so guests could wash their hands. The dishes were carried in on large platters and then ladled onto smaller plates called tailloirs at each table so that the
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