Living History Lectures ~ Tames Alan

Historical, educational, hysterical. One costumed woman tells you like it WAS.

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Trial by Fork: Formal Victorian Menu

 

Click on the links below to open a photo-quality PDF of the recipe.

 

 

Starter/Appetizer

Oysters in their shells

 

Soup

Consommé de VolailleWhite Soup à la Reine
Serve with a light, pale Sherry

 

 

Fish

Salmon à la GeneveseSoles in Cream Sauce
Serve with a Hock; Rhine wine or Moselle

 

 

Meat

Carbonated Shoulder of Mutton with Soubise SauceTurkey Galantines
Serve with a Bordeaux

 

 

Entrèes

Lapin au Kari avec RiztVol-Au-Vent avec Fruits de MerPoulet à la Marengo
Serve with a white wine or a dry Champagne

 

 

Roasts

Served with potatoes and vegetables

Roast Chateaubriand of BeefCrown Roast of Lamb

 

 

Potatoes

Potato RissolesGratin DauphinoisYorkshire Pudding

 

 

Vegetables

Petit pois à la FrancaiseAsparagus PuddingCarrots in their own juices, Fried Artichokes
Serve with the same wines as above

 

 

Sorbet

Lemon Sorbet
Serve with a mature Champagne

 

 

Game

Jugged HareRoast Quail with GrapesDuck à la Orange
Serve with a Bordeaux or a Burgundy

 

 

Salad

Seasonable green salad with dressing

 

 

Entremets

Bavarian CreamGelee de Fruits MarbreTrifle
Lobster SaladCroquettes de Macaroni Au Fromage de Stilton
Serve with a Mature Champagne

 

 

Dessert

Charlotte Russe, Ice Cream

 

Nuts, Cheeses, and Savories

Walnuts, Stilton, Camembert, Red Leister, Double Gloucester, or any good locally made cheeses
Angels on HorsebackDevils on HorsebackScotch Woodcock

 

 

After Dinner

For the gentlemen, Port, Brandy and Cigars, then Coffee or Tea
For the ladies, Coffee or Tea