Living History Lectures ~ Tames Alan
Historical, educational, hysterical. One costumed woman tells it like it WAS.
Menu for a formal Victorian Dinner
Soup
Consommé de Volaille, White Soup á la Reine.
Fish
Remove
Carbonaded Shoulder of Mutton with Soubise Sauce, Turkey Galantines.
Entrées
Lapin au Kari avec Riz, Vol-Au-Vent avec Fruits de Mer, Poulet a la Marengo.
Roasts
Roast Chateaubriand of Beef, Crown Roast of Lamb
Potato Rissoles, Gratin Dauphinois, Yorkshire Pudding
Petit pois á la Francaise, Asparagus Pudding, Carrots in their own juices, Fried Artichokes.
Sorbet
Game
Jugged Hare, Roast Quail with Grapes, Duck á la orange
Green salad with dressing
Entrements
Bavarian Cream, Gelee de Fruits Marbre, Trifle
Lobster salad, Croquettes de Macaroni Au Fromage De Stilton
Dessert
Charlotte Ruse, Ice Cream
Fruit
Nuts, cheeses and savories
Walnuts, Cheese, Angels on horseback, Devils on horseback, Scotch woodcock