This was Menu E on a scale that progressed from Menu A – the you’ll-have-had-your-tea menu, at six pounds per head (inclusive of half a glass of champagne per guest) – through Menus B, C and D, to the higher glories of Menu E, described in the brochure as a meal of which passing angels might well feel envious. But it would have been unlikely that any passing angel would have guessed at the cost of what was seen below – fifty-eight pounds per head.

The caterer, a short, stout man, had recited the delights of Menu E to Janice when he came to visit her with his illustrated brochure and notebook.

“We shall start,” he intoned, “with the parcel of oak-smoked salmon, with fresh crab, bound in a lemon and dill mayonnaise.” He paused, watching the effect. “And then,” he continued, “there will be a gazpacho, over the surface of which a fine amontillado sherry has been dribbled.”

Janice raised an eyebrow. “Dribbled? Or drizzled?”

The caterer had laughed. “Drizzled. Of course. Silly me. It’s just when talking about such delicious things, one’s inclined to…”

“Of course.”

“And then, a trou Normand, followed by loin of Perthshire lamb with mushroom mousse, wrapped in…” again he paused for effect, “puff pastry.”

“Delicious,” said Janice.

The caterer agreed. “Indeed.” He raised a finger. “And to pile Ossa upon Pelion, if you’ll permit the allusion, biscuits and cheese, rounded off with strawberries, meringues glacés and clotted cream.”

Menu E was chosen, as were wines – champagne, a good Pouilly-Fumé, and an equally good, but considerably more expensive, Brunello di Montalcino.

Then there was the music, which was provided by the Auld Reekie Scottish Dance Band under the leadership of David Todd, an accomplished musician who was also the nephew of that great man, the late Sir Thomas Broun Smith, author of the Short Commentary on the Law of Scotland.