Posted on 04/21/2024 7:09:58 AM PDT by mairdie
Queen Victoria 1885: Dinner at Balmoral commenced with calf's head pate, trout and turbot in breadcrumbs followed by veal sweetbread croquettes, venison cutlets, fattened chicken in a salt crust and roast beef. The main course featured pheasant and chicken, with fried puffed potatoes. Dessert was a ginger soufflé and almond tart filled with vanilla and orange blossom cream. For those still with room, there was a side table of cold cuts including tongue and beef
Buckingham Palace menu 1911: George V's guests started lunch with a meat broth followed by lobster escalopes. Next came cold chicken in jelly, Russian-style quail with apples, lamb cutlets, chicken and tongue in aspic, and ham with mushrooms, sausage and truffle. Plover eggs, rolls and sandwiches followed. For dessert there was champagne fruit jelly, chocolate mousse, cakes and baskets of sweets.
Buckingham Palace menu 1911: George V's guests started lunch with a meat broth followed by lobster escalopes. Next came cold chicken in jelly, Russian-style quail with apples, lamb cutlets, chicken and tongue in aspic, and ham with mushrooms, sausage and truffle. Plover eggs, rolls and sandwiches followed. For dessert there was champagne fruit jelly, chocolate mousse, cakes and baskets of sweets.
(Excerpt) Read more at dailymail.co.uk ...
And they jive me about liking Menudo
Life Is Just a Bowl of Warm Menudo.
Mexican menudo - a peppery soup filled with tripe, posole, and pig trotters
Had to look that one up!
Pass.
How about my goto comfort food of mother’s - refried spaghetti. Cook spaghetti, cook hamburger, put back in skillet with most of a bottle of catsup. Cook dry.
I would be SO out of place at one of those feasts. My plebeian taste buds would be suffering terribly. ;^)
Pass the calfs head, please
Everything on that menu prepared by top chefs and given their proper French names could grace a royal table.
Still attached to the mooing calf, please.
Served up with a generous side of mad cow disease! Yum!
The prices of your Johnathan’s menu look about 1980s or when?
Couldn’t wait to click on this, thanks. I love trying to make royal menus but usually realize the recipes aren’t much out of the ordinary. Baked chicken, buttered beans, cream corn, potatoes and a salad is working man’s fare. Perhaps the presentation puts them over and above our Wally World plastic plates.
I went there once.
I went with the strip, my date went with the redfish.
I should have also ordered the redfish.
At the time, you could eat better on New Orleans, but not much better.
Calf’s head is only a few inches from hamburger meat. It is what real Mexican tamales are made from. Well, unless there aren’t any dogs and cats around the cook’s neighborhood.
Brains and eggs were grandpa’s fast go-to breakfasts. Scramble some brains with a couple eggs, yum.
Mad cow disease happened because moron ranchers were feeding infected dead animals (prions) to cattle. Why since cattle are herbivores.
Highly likely Biden’s uncle gave New Guinea cannibals the disease if they didn’t cook him well. Oh, never mind, that’s another of Brandon’s lies.
I was chair of SIGPLAN (Programming Languages) back in 1984 and I put the conference in New Orleans EXACTLY so that I could take the executive committee to Jonathan. Loved Art Deco and it was the decor more than the dishes that kept me going back. Still remember showing the table how to move a knife from the top of your hands to the bottom and then asking the waiter for enough knives for the entire large table so they could all try it, too. Great memory.
Agreed on the fancy names. But getting seasoning right IS an art form. We were always so rushed to get everything to the table that presentation was a low priority. Warm and cold was the big one.
Filet with Béarnaise here. Have some great memories of New Orleans. Trying to remember the name of the restaurant with large black and white squares on the floor.
I’ve always loved old menus and old recipes.
From my Henry Livingston site:
https://henrylivingston.com/theman/atlocustgrove/recipes.htm
What Did They Grow and Eat at Locust Grove?
Thomas Jefferson’s Ice Cream Recipe
https://henrylivingston.com/theman/atlocustgrove/recipes/jeffersonsicecream.jpg
Yes, this is interesting, but food in the 18th century is much different from a banquet of 13 years ago.
Agreed. My curiosity comes from an interest in some of the royals. Charles, William and Kate, to be precise. Very down on our American royalty.
Also, I had a VERY rich cousin in one of the big houses in Newport. When I’d visit, she’d almost always serve lunch in one of her dining rooms. Usually I’d just stir the food to make it look like I was eating it. And I remember a cake from one of her royal connections that was really boring. I admit I’m curious to know if that was common.
Also, all of us have created dinner parties for friends, so it’s interesting to see the difference between a “professional” dinner and what we choose to put on our tables. Not with the plan to copy theirs, but enjoying the fact that what we make ourselves is what we find most yummy.
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