Large Menus
Preparation
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That the format for a formal banquet provides for 13 courses. Here is what one might be asked to demolish at such a function:
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COURSE EXAMPLE Cold hors d'oeuvre Oysters
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Soup Consomme Princesse
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Hot hors d'oeuvre Marrow on Toast
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Fish Blue River Trout with Whipped Butter
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Main course Beef Tenderloin with Vegetables
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Hot entree Breast of Chicken with Truffles
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Cold entree Mousselines of Ham with Paprika
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Sherbet Champagne Sherbet
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Salad Salad
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Vegetable Gratinated Asparagus
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On July 21, 1938 the following menu was prepared for a LUNCHEON given by the French Government in honor of King George VI and Queen Elizabeth.
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Fresh Caviar
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Chilled Melon
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Fillets of Lake Annecy Trout a la Nantua
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Small Noisettes of Lamb Trianon
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Timbales of Stuffed Quail
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Slices of Rouennais Duck a la Montmorency
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French Salad
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Champagne Sorbet
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Truffles in Sauce Perigord
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Montreuil Peaches Princess Style
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Petits Fours
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Seven vintage wines were served with the various courses; five vintage champagnes were available. and on November 17, 1965 the following was the menu for a dinner at the White house in honor of Princess Margaret and Lord Snowdon.
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Atlantic Pompano Amandine
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Roast Pigeon White House-Style
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Artichokes with Vegetable Puree
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Palm Heart Salad
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Blue Cheese
Tools
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Yield:
1.0 servings
Added:
Friday, February 12, 2010 - 4:58pm
