Different concepts of luxury may be inferred from a comparison of the wedding feast of Charles Bovary and Emma Rouault with the habits of their contemporary the Duke of Wellington. At the Bovary wedding were served four sirloins, six chicken fricassées, stewed veal, three legs of mutton, four chitterlings (with sorrel), brandy, wine, foaming sweet cider, yellow custards, tarts and sweets with an architectural cake comprising angelica, oranges, nuts, jam and chocolate.