Today, December 25th …
Queen Victoria’s Christmas Dinner at Windsor in 1899.
Potages.
Consommé à la Monaco. Du Berry
Poissons.
Filet de Sole à la Vassant.
Eperlans frits, sauce Verneuil.
Entreé
Côtelettes de Volaille à la York.
Relevés
Dinde à la Chipolata.
Roast Beef. Chine of Pork.
Entremêts.
Asperges, sauce Hollandaise.
Mince Pies. Plum Pudding.
Gelée d’Orange à l’Anglaise.
Buffet.
Baron of Beef. Boar’s Head. Game Pie.
Woodcock Pie. Brawn.
Roast Fowl. Tongue.
Potages.
Consommé à la Monaco. Du Berry
Poissons.
Filet de Sole à la Vassant.
Eperlans frits, sauce Verneuil.
Entreé
Côtelettes de Volaille à la York.
Relevés
Dinde à la Chipolata.
Roast Beef. Chine of Pork.
Entremêts.
Asperges, sauce Hollandaise.
Mince Pies. Plum Pudding.
Gelée d’Orange à l’Anglaise.
Buffet.
Baron of Beef. Boar’s Head. Game Pie.
Woodcock Pie. Brawn.
Roast Fowl. Tongue.
RECIPES:
A collection of Vintage Christmas Recipes is HERE.
'Through the Ages with Gingerbread' is HERE.
Tomorrow’s Story …
Fruit Cake, Large.
Quotation for the Day …
In my experience, clever food is not appreciated at Christmas. It makes the little ones cry and the old ones nervous. Jane Grigson.
Fruit Cake, Large.
Quotation for the Day …
In my experience, clever food is not appreciated at Christmas. It makes the little ones cry and the old ones nervous. Jane Grigson.
3 comments:
Would it be possible to post an english translation (my french being non-existant and my knowledge of cooking very poor)?
Hi Gvixis: I will try to get around to doing this in the next day or two, and will add it as an update to the post. Thanks for asking!
thank you very much! I burn water but love food and adore history so your blog is a fantastic read.
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