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