Menu for a formal Victorian Dinner

Soup

Consommé de Volaille,  White Soup á la Reine.

​

Fish

Salmon á la Genevese.

​

Remove

Carbonaded Shoulder of Mutton with Soubise Sauce,  Turkey Galantines.

​

Entrées

Lapin au Kari avec Riz,  Vol-Au-Vent avec Fruits de Mer,  Poulet a la Marengo.

​

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.

​

Sorbet

Lemon sorbet.

​

Game

Jugged Hare,  Roast Quail with Grapes,  Duck á la orange

​

Green salad with dressing

​

Entrements

Bavarian Cream,  Gelee de Fruits Marbre,  Trifle

Lobster salad,  Croquettes de Macaroni Au Fromage De Stilton

​

Dessert

Charlotte Ruse,  Ice Cream

​

Fruit

​

Nuts, cheeses and savories

Walnuts,  Cheese,  Angels on horseback,  Devils on horseback,  Scotch woodcock

​

Click here for Period Menu

​

​

​