Feasting Fin De Siècle: A Rebours - J K Huysmans

I've recently become quite intrigued with the passing mentions of food and feasting in the few Fin De Siecle novels that I've picked up as of late. It's really those by J K Huymans that have sparked this interest.
Here's a brief excerpt from the very first chapter of "A Rebours", a book that I came to first by way of Flaubert's "La Tentation de Saint Antoine" and, of course, Wilde's "The Picture Of Dorian Grey":

He also used to host dinners for writers which caused quite a stir, one in particular, a copy of an eighteenth-century feast when, to celebrate the most trifling of misadventures, he organised a funerary collation...
...From black-rimmed plates they ate turtle soup, Russian rye-bread, ripe Turkish olives, caviar, salted mullet roe, smoked Frankfurt black puddings, game in gravies the colour of liquorice and boot-blacking, truffled sauces, chocolate caramel creams, plum puddings, nectarines, preserved fruits, mulberries, and heart-cherries; from coloured glasses they drank the wines of Limagne and Rousillon, of Tenedos, Val De Penas, and Oporto, and, after the coffee and the walnut cordial, they enjoyed kvass, porters, and stouts.

Without any real prior knowledge or expectations of this book, such an introduction quite set my tiny mind on fire with all it's wondrous opulence and true epicureanism. I started dreaming immediately of my own Black Dinner and spent the best part of a sun-filled holiday in Sardinia, planning a menu from the safety of the shade, resolved to wait for an appropriately dark and dreary winter evening ('tis assuredly on the cards).
I will be reading on, scouring for more sinful tip-bits and cast-offs from this table...