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Photo credit: Uros Kotnik

Christmas has finallly arrived! My gift to you is this copy the menu from Queen Victoria’s Christmas Dinner at Windsor Castle in London England, 1899. The menu, printed in French as customary for the British Royal houses, displays the culinary delights of French and historic British pagan fare. Note the Queen preferred a much similar five course meal, as opposed to some members of the artistocray who made a large show of some twelve course dinners. Traditionally the main course would be goose, as the century progressed it was interpreted as turkey. The menu below is translated from its original French with explainations as needed).–I assure you our Christmas reportoire is not quite as exhilerating, but certainly delectable. Although, I yern to create a modern interpretation of this menu someday sans so much meat.

SOUPS

Monaco Consomme

(A chicken consomme with arrowroot, carrots, turnips, truffles, green peas, and chicken quenelles and a pinch of chevil leaves)

Berry Consomme

FISH

Filet of Vassant Sole

Fried Smelt in Verneuil Sauce

(Smelt is similar to sardines)

MAIN DISH

York Style Poultry Cutlets

(Quite possibly goose or turkey, given the Christmas occassion)

SEASONED MEATS

Turkey Sausages

Roast Beef

Stuffed Chine

(Stuffed salt pork with parsley and an assortment of herbs)

BETWEEN SERVINGS

Asperagus with Hollandaise Sauce

Mince Pies

Plum Pudding

Orange Maralaide

BUFFET

Baron of Beef

(Spit roasted double sirloin)

Boar’s Head

Game Pie

Woodcock Pie

Brawn

(Boar’s meat)

Roast Fowl

Tongue

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