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Charles Oliver. Dinner at Buckingham Palace - Secrets & recipes from the reign of Queen Victoria to Queen Elizabeth II
Contents
Introducing Charles Oliver
HER MAJESTY’S DINNER. 25 JANUARY 1841. Potages
Poissons
Relevés
Entrées
Rôts
Relevés
Entremets
Buffet
A Brief History of Royal Cooking
VICTORIAN EXTRAVAGANCE
HER MAJESTY’S DINNER. BUCKINGHAM PALACE, 30 JUNE 1841. Hors d’Oeuvres
Potages
Relevés
Entrées
Side Board
SECOND SERVICE. Rôts
Relevés
Flancs
Contre-Flancs
Entremets
HER MAJESTY’S DINNER. OSBORNE HOUSE, ISLE OF WIGHT, TUESDAY, 25 DECEMBER 1894. Potages
Poissons
Entrée
Relevés
Rôts
Entremets
Side Table
THE JOCKEY CLUB DINNER. BUCKINGHAM PALACE, DERBY DAY, 4 JUNE 1902
THE JOCKEY CLUB DINNER. BUCKINGHAM PALACE, DERBY DAY, 30 MAY 1906
BUCKINGHAM PALACE, 22 MAY 1910
POST-WAR RESTRAINT
The Queen’s Kitchen
HER MAJESTY’S DINNER. 20 AUGUST 1841. Potages
Poissons
Relevés
Entrées
Rôts
Relevés
Flancs
Entremets
Side Board
THE MENU BOOKS
A NOTE ON WEIGHTS AND MEASURES
Eggs. BREAKFAST IS SERVED
Omelette aux Fines Herbes
Omelette Argenteuil
To make the cream sauce:
Omelette aux Tomates
To make the tomato filling:
Oeufs Plat Chasseur
To make the chasseur sauce:
Scrambled Eggs
Oeufs en Cocotte à la Crème with Minced Chicken
Eggs au Gratin
Tea. EVERYTHING STOPS FOR TEA
Queen’s Cakes
Scones
Lemon Curd Sponge
Sablés à la Poche
Small Chocolate Cakes
To make the icing:
Eclairs au Café
To make the icing:
Pont-Neufs
To make crème patissière:
THE TALE OF MAGGIE SMITH
Drop Scones (Scotch Pancakes)
Sandringham Christmas Cake
Scotch Bread
Albert Biscuits
Victoria Biscuits
For the glaze:
Balmoral Shortbread
THE GREEN TEA ROOM
Soups. Cream of Pea Soup
Potage Parmentier
Soupe à l’Oignon
Variations:
Potage à la Cressy
Crème de Céleri
FOOD FOR THE CHILDREN
Italian Macaroni Soupe à la Royale
Consommé Tomate Froid
Comments for the Kitchen
Savouries and Sauces. DINNER FOR ONE
Quiche Lorraine
Soufflé au Fromage
WHEN THE PRINCE DOES THE COOKING
Mushrooms Sautéed in Butter
Mushrooms à la Crème
Macaroni au Gratin
PLATES AND SERVING DISHES
Ravioli au Parmesan
Queen Mary’s Cheese Biscuits
Béchamel Sauce
Sauce Chasseur
Mayonnaise
Fish and Shellfish. Filet de Merluche Saint-Germain
PALACE LUNCHES
Suprême de Turbot Florentine
KIPPERS
Soufflé au Kipper
Délice de Sole d’Antin
To make the hollandaise sauce:
Blanchailles Diablées
Truite Meunière
Goujonettes de Merlan Sauce Tartare
To make the sauce (sufficient for 9 people):
Sole Colbert
FLY-FISHING AT BALMORAL
Saumon à la Victoria
Herrings Fried in Oatmeal
Homard à la Mayonnaise
Homard à l’Americaine
Crabe Sauce Rémoulade
Meat. Escalopes de Veau Viennoise
Côte de Veau Sauté Chasseur
To make the sauce:
SETTING THE MOOD
Navarin d’Agneau aux Légumes
Carré d’Agneau à la Boulangère
RIGHT ROYAL EATING
Irish Stew
Carré d’Agneau Sauce Menthe
To make mint sauce:
READY TO ROAST
Cottage Pie de Boeuf Braisé
Filet de Boeuf Montmorency
To make the meat glaze:
To make the Madeira sauce:
Braised Roll of Beef à la Windsor
STEAK AU SECOURS
Rumpsteak Grillé Béarnaise
To make the béarnaise sauce:
Tournedos Sautés
HOW TO ENTERTAIN THE QUEEN
Poultry and Game. Poulet au Riz
Poussin Poêlé aux Nouilles
Dinde Rôtie Palace
CHRISTMAS AND TRADITIONAL CELEBRATIONS
Canard Sauvage Rôti
Grouse à la Crème
Faisan Poêlé aux Céleri Sauce Suprême
To make the sauce suprême:
Rissoles de Faisan
Perdreaux aux Choux
Pheasant Pie
KEEPING IT HOT
Faisan en Casserole
Vegetables. HOME-GROWN
Potato Croquettes
Choufleur Sauce Mousseline
Petits Pois Normands
Asperges Sauce Chantilly
To make the sauce:
Petits Pois à la Française
DINNER FOR TWO
Haricots Verts Sautés au Beurre
Desserts. SWEET PREFERENCES
Pêche Melba
To make the Melba sauce:
Baba au Rhum
Crêpes Suzettes
Crème Brûlée
Macédoine de Fruits
AFTER-DINNER RITUALS
Profiteroles au Chocolat
To make the chocolate sauce:
Millefeuilles aux Pommes
Bavarois Vanille Sauce Cerises
To make the sauce:
Bavarois au Chocolat
Chocolate Pudding
A Royal Christmas Pudding
Wines
Those Were the Days…
JANUARY. DINNER FOR 6 PERSONS. Soup
Fish
Removes
Entrées
SECOND COURSE. Roast
Entremets
FEBRUARY. DINNER FOR 8 PERSONS. Soup
Fish
Removes
Entremet
Entrées
SECOND COURSE. Roasts
Remove
Entremets
MARCH. DINNER FOR 6 PERSONS. Soup
Fish
Removes
Entrées
SECOND COURSE. Roast
Entremets
APRIL. DINNER FOR 12 PERSONS. Soups
Fish
Removes
Entrées
SECOND COURSE. Roasts
Removes
Entremets
MAY. DINNER FOR 8 PERSONS. Soup
Fish
Removes
Entrées
SECOND COURSE. Roasts
Remove
Entremets
JUNE. DINNER FOR 6 PERSONS. Soup
Fish
Removes
Entrées
Roast
Entremets
JULY. DINNER FOR 14 PERSONS. Soups
Fish
Removes
Entrées
Removes
Entremets
AUGUST. DINNER FOR 12 PERSONS. Soups
Fish
Removes
Entrées
SECOND COURSE. Roasts
Removes
Entremets
SEPTEMBER. DINNER FOR 16 PERSONS. Soups
Fish
Removes
Entrées
SECOND COURSE. Roasts
Removes
Entremets
OCTOBER. DINNER FOR 12 PERSONS. Soups
Fish
Removes
Entrées
SECOND COURSE. Roasts
Removes
Entremets
NOVEMBER. DINNER FOR 8 PERSONS. Soup
Fish
Removes
Entrées
SECOND COURSE. Roasts
Remove
Entremets
DECEMBER. DINNER FOR 6 PERSONS. Soup
Fish
Removes
Entrées
SECOND COURSE. Roast
Entremets
MENU LIST FOR A BALL SUPPER FOR 300 PERSONS
Glossary of Culinary Terms. THE STOP AND GO STATE BANQUETS
HER MAJESTY’S DINNER. BUCKINGHAM PALACE, THURSDAY 13 MARCH 1890. Potages
Poissons
Entrées
Relevés
Rôts
Entremets
Side Table
Temperatures, Weights and Measures
OVEN TEMPERATURES
WEIGHTS AND MEASURES
Index of Recipes
Copyright
Отрывок из книги
This book is dedicated to all the people who helped keep a small corner of history alive and made it possible for the contents of this book finally to be published. It is also dedicated to my friends Gus and Sheila Dudgeon, whose friendship, support and enthusiasm I will always remember.
PAUL FISHMAN
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For all his reputation as a playboy (or maybe a little bit because of it), Edward VII was a popular king. By contemporary standards, he was a liberal monarch; he condemned prejudice, patronised the arts, was a good diplomat and had considerable charm. He also liked to eat, and did not restrict himself. A typical lunch for six might include cold pheasant, a couple of partridges, two hot roast fowls, and hot beefsteaks. (This would come not too long after a substantial cooked breakfast.) Dinner always featured a choice of at least two soups, whole salmons and turbots, vast saddles of mutton and sirloins of beef, roast turkeys, several kinds of game such as woodcocks, plovers and snipe, a large array of vegetables, perhaps some devilled herring and cream cheese, an assortment of pastries, and enormous Stilton and Cheshire cheeses. This would be accompanied by an abundance of wines, followed by nuts and preserved fruits, then Madeira, port or sherry.
The Jockey Club Dinners, for instance. Founded around 1750, or earlier, the Jockey Club was an exclusive gentlemen’s club whose members shared an interest in, and knowledge of, horses and horse racing. In time it became a regulatory body, establishing rules to ensure races were run fairly; today, while its functions and responsibilities have changed, it continues to thrive and owns fifteen of Britain’s most famous racecourses. The King, as a connoisseur of horses and racing, was of course a member and hosted the Club’s annual dinner, held on the day of the Epsom Derby, at the Palace. These meals were of eight to ten courses, most courses offering a choice of dishes, and all accompanied by a generous selection of fine wines.
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