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Queen's Sunday Dinner Menu for Queen Victoria
The article presents a Boston magazine style account of the queen's Sunday dinner menu, noting two soups including calf's head and clear rice, cod with anchovy sauce, fried fillets of merian, chicken cutlets, lamb, braised ham, roast beef with plum pudding, roast partridges, celery with brown sauce, apricot soufflé, orange jelly, and milk dish. It discusses the formality of a royal menu written in French, the hand written draft, and the chef M. Charles Ranhoffer’s restrained critique, contrasting aristocratic dining with American tastes.
MENTIONED IN THIS ARTICLE
Ireland
Victoria
M. Charles Ranhoffer
Delmontico
New York