Dinner Is Served...

~ 1920s Informal Dinner Party ~

Venue: Brinkley Court Country House, Worcestershire.

Hosts: Tom and Dahlia Travers.

Chef: Anatole.

~ Menu ~

Consommé aux Pommes d'Amour.

Timbales de riz de veau Toulousaine.

Nonnettes de poulet Agnes Sorel.

Cepes a la Rossini.

Mousse au Chocolat.



~ 1920s Formal Dinner Party ~

Venue: Brinkley Court Country House, Worcestershire.

Hosts: Tom and Dahlia Travers.

Chef: Anatole.

~ Menu ~

Caviar Frais.

Cantaloup.

Consommé aux Pommes d'Amour.

Sylphides à la crême d'Ecrivisses.

Mignonette de poulet petit Duc.

Points d'asperges à la Mistinguette.

Suprême de fois gras au champagne.

Neige aux Perles des Alpes.

Timbale de ris de veau Toulousaine.

Salade d'endive et de céleri.

Le Plum Pudding.

L'Etoile au Berger.

Benedictins Blancs.

Bombe Nero.

Friandises.

Diablotins.

Fruits.



~ 1899 State Banquet ~
Venue: Windsor Castle.
Host: Queen Victoria.
Guests: Emperor and Empress of Germany.

~ Menu ~

Consommé à la Portugaise. Puree Madeleine.

Cabillaud, sauce aux huitres.

Filet de Merlans frits, sauce Anchois.

Quenelles a la Regente.

Ballotines a la Canard a la Cumberland.

Boeuf braise a la Hussarde.

Gigot d'Agneau roti.

Faisans. Pommes de terre en rubans.

Pain d'Epinards a la Maitre d'hotel.

Mehlspeise mit fruchten.

Profiteroles aux chocolat.

Tartelettes a la Suisse.



~ 1970's Informal Dinner Party ~

~ Menu ~

Prawn and Avocado Cocktail.

Duck a l'Orange.

Black Forest Cherry Gateau.

~ Public Dining ~

Venue: The Fat Duck Restaurant, Berkshire

Host/Chef: Heston Blumenthal

~ Tasting Menu ~

Nitro Poached Aperitifs

Vodka and Lime Sour, Gin and Tonic, Campari Soda.

Red Cabbage Gazpacho

Pommery Grain Mustard Ice Cream.

Jelly of Quail, crayfish cream

Chicken Liver Parfait, Oak Moss and Truffle Toast.

Snail Porridge

Iberico Bellota Ham, Shaved Fennel.

Roast Foie Gras

Barberry, Braised Konbu and Crab Biscuit.

Mock Turtle Soup (c.1850)

"Mad Hatter Tea"

"Sound Of The Sea"

Salmon poached in a liquorice gel

Artichokes, Vanilla Mayonnaise and Golden Trout Roe.

Anjou Pigeon

Blood Pudding, Risotto of Spelt and Umbles.

Hot and Iced Tea. 

Tafferty Tart (c.1660)

Caramelized Apple, Fennel, Rose and Candied Lemon.

The "BFG"

Kirsch Ice Cream and the smell of the Black Forest.

Whisk(e)y Wine Gums.

"Like a Kid in a Sweetshop".

~ 2011 State Banquet ~

Venue: Buckingham Palace.

Host: Queen Elizabeth II.

Guests: President Barack Obama and First Lady Michelle Obama.

~ Menu ~

Paupiette de Sole et Cresson Sauce Nantua.

Agneau de la Nouvelle Saison de Windsor au Basilic.

Courgettes et Radis Sautées.

Panaché d’Haricots Verts.

Pommes Boulangère.

Salade.

Charlotte à la Vanille et Cerises Griottes.

Fruits de Dessert.

~ 1953 First Coronation Lunch ~

Host: Queen Elizabeth II


~ Menu ~


Clear Turtle Soup.

Scottish Salmon with Cucumbers, Souce Verte.

Baron of Beef, Jacket Potatoes, Salad.

Norfolk Asparagus, Sauce Hollandaise.

Ice Pudding, Kent Strawberries, Maids of Honour.

Coffee.



~ The Last Dinner ~
As served in the first-class dining saloon of the R.M.S. Titanic on 14 April 1912

~ Menu ~
 

Hors D'Oeuvres Oysters

Consommé Olga Cream of Barley

Poached Salmon with Mousseline Sauce, Cucumbers

Filet Mignons Lili Saute of Chicken, Lyonnaise Vegetable Marrow Farci

Lamb, Mint Sauce Roast Duckling, Apple Sauce Sirloin of Beef, Chateau Potatoes Green Pea Creamed Carrots Boiled Rice Parmentier & Boiled New Potatoes

Punch Romaine

Roast Squab & Cress

Cold Asparagus Vinaigrette

Pate de Foie Gras Celery

Waldorf Pudding Peaches in Chartreuse Jelly Chocolate & Vanilla Eclairs French Ice Cream ~ Medieval Banquet ~ ~ Menu ~ Miniature pastries filled either with cod liver or beef marrow A cameline meat "brewet" (pieces of meat in a thin cinnamon sauce) Beef marrow fritters Eels in a thick spicy puree Loach in a cold green sauce flavored with spices and sage Large cuts of roast or boiled meat Saltwater fish "The best roast that may be had" Freshwater fish Broth with bacon A meat tile (pieces of chicken or veal, simmered, sautéed, served in a spiced sauce of pounded crayfish tails, almonds and toasted bread and garnished with whole crayfish tails) Capon pasties and crisps Bream and eel pasties Blang Mang Frumenty Venison Lampreys with hot sauce Fritters Roast bream and darioles Sturgeon Jellies ~