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...