It is some time since we had a historic menu to enjoy, and if 20 years counts as historic, the menu of the wedding breakfast of the royal couple Prince Andrew and Miss Sarah Ferguson in 1986 will do nicely.
The wedding breakfast was held at home (
Carré d’Agneau Paloise
(Lamb with Mint Sauce)
Couronne d’Epinards aux Champignons
(Spinach with Mushrooms)
Fèves au Beurre
(Buttered Broad Beans)
Fraises St George.
Piesporter Goldtröpfchen Austlese 1976
Château Langoa Barton 1976
The menu being written in French is a persisting British Royal tradition - something which has always struck me as very odd, as the rest of the English have long since abandoned the practice. It seems particularly perverse to have given that delectable and very English dish of Clotted Cream a French name. Does ‘Crème Caillée’ ever appear on a real French menu? But what a simple, perfect dessert for the Family who can afford anything! Washed down with a bottle of Bolly.
Clotted cream is obtained by heating the milk and then leaving it in shallow dishes for the cream to rise to the top where it forms thick ‘clots’ or ‘clouts’ with a fat content of around 60% and a slightly caramel-tasting yellow crust. Best made from the milk of
The recipe I have chosen for today is for the very English dish of Burnt Cream. You may recognise it as a version of the very French dish Crème Brulée. It is not actually cream, but a version of custard, which is Crème Anglais after all.
Boil a pint of milk in a saucepan, with a stick of cinnamon and a little candied lemon-peel cut into small pieces. Let it remain by the side of the fire to draw out the flavour, then strain it, and pour it over the yolks of three or four eggs well beaten. Put the mixture on the fire, and simmer the custard gently till it thicken. Pour it into a dish; when cold, cover the surface with powdered loaf sugar, and brown with a salamander.
[From Cassell’s Dictionary of Cookery, 1870s]
Tomorrow’s Story …
Table manners for children.
Quotation for the Day …