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Whoa, hold on! A fourth course? How many courses were there, then? Well, a minimum of four. A two-course dinner is the norm in what we consider today traditional Polish cuisinetoday, but in the 19th century a dinner in a well-to-do home rarely consisted of fewer than four courses. Not counting the dessert.
Alas, all that we know about the fourth course served at Judge Soplica's is that it was there. The poet doesn't tell us anything about what exactly was being eaten. Instead, we have a description of a drunken brawl which broke out during the second supper in the castle. Glasses, bottles, knives, tables, even organ pipes were all used as weapons. When the dust settled, the diners had gone, leaving behind a battlefield strewn with remnants of the feast. Perhaps from these food scraps we can read what had been served towards the end of the meal?
And for thickening Lithuanian broth specially grown,
In the housekeeper's storeroom is kept; Sophie thence
To the household's loss, steals the rich grain for her hens.</poem>
| oryg = <poem>Zosia w porannym stroju i z głową odkrytą
Stała, trzymając w ręku podniesione sito; {{...}}
{{ Cytat
| Pluck and dress young turkeys and leave in a cold place for a few days to let them age. Lard them and salt a little, wrap in paper and roast on a spit, while dousing them with melted butter. When they are almost readydone, remove the paper and drench with béchamel sauce; once it becomes golden in colour, remove [the turkey] carefully from the spit, so that [the sauce] doesn't fall off. To make the béchamel, melt a piece of butter, add a spoonful of flour, mix well, add a pint of milk or cream and three yolks, and bring to boil while stirring {{...}}
| oryg = Oskubać i oprawić młode indyki, i zostawić tak na parę dni na zimnie aby skruszały; naszpikować, posolić trochę, obwinąć papierem i piec na rożnie, polewając masłem; skoro będą prawie gotowe, odjąć papier i polewać beszamelem, a gdy nabierze złotawego koloru, zdjąć ostrożnie z rożna aby nie opadł. Beszamel tak się urządza: rozpuścić kawałek masła, wsypać łyżkę mąki, rozmieszać, rozprowadzić półkwartą świeżego mleka lub śmietanki, wbić trzy żółtka i zagotować to mocno, mieszając {{...}}
| źródło = Zawadzka, ''op. cit.'', p. 123, own translation
