And the timing was perfect, too, since I served it at my first annual Waterloo Dinner on Saturday night. Now, I suppose you could do a Waterloo dinner with authentic 1815 foods, and I'd love to attempt such a meal someday...but I went with a Wellington as the main course and a Napoleon (aka a mille-feuille) for dessert, because, really, why wouldn't I? As a wholly American, wholly non-aristocratic person hosting a Waterloo party, I've got to have my tongue somewhere in my cheek during this process.
I didn't get any pictures of the Wellington, but here's the Napoleon, accompanied by my desk toy/writing mascot Duke of Wellington:
The chocolate curls on the side got a little messed up in transit from the bakery, but I think you can still tell that's an awesome cake.
I plan to continue this dinner in future years. We were even riffing on the idea of a Waterloo seder, complete with questions like, "Why is this night different from any other night? On all other nights we eat our meat plain or lightly sauced. On this night why do we wrap it in puff pastry?" Halfway through we'd send someone to the door to look for Blucher and the Prussian army, and Mr. Fraser thinks we should close with a particularly solemn rendition of this song.