So, I have nearly finalised my menu for the solstice feast
After a lot of research (and considerable regret that Escoffier's 'Le Guide Culinaire' was one of the things that went to my husband in the divorce, I have nearly finished organising this year's day long feast, based on the extremely extravagent dinners of the Edwardians and late Victorians.
Thoughts so far:
Hors do'Oevres Mushrooms in lemon sauce with seasonal shapes of pepper shortcrust pastry
Soup Tomato soup
Fish (insert name of available flatfish from the market on the day here) with anchovy and caper stuffing
Entree Mustard chicken breast with devilled sauce
Roast Cheese and garlic leg of lamb with duxelle stuffing
Roman punch (always served at this point 100 years ago at fancy dinners. Basically a teeny glass of chilled, sweetened rum)
Game Pheasant in red wine sauce
Salad Pigeon and avocado salad
Pudding Poached peaches with brandy-snap baskets of cointreau soaked mincemeat
Savoury Here I was thinking of serving cold the 'insides' of a dim sum dumpling (basically boiled pork mince and cabbage) with a soy, ginger and vinegar sauce. If anyone can think of another chinese-type garnish or accompanyment to add, I'll be pleased.
Dessert Glace fruits if I can get 'em, imported fresh ones if not.
Hmm. I'm sure I used to know a thirteen-course version of the Edwardian dinner a la Russe, but this one is only 10 or 11, depending whether you count the rum punch (which seemed to be done at the time). Anyone know any more courses that are supposed to go in these things?
Thoughts so far:
Hors do'Oevres Mushrooms in lemon sauce with seasonal shapes of pepper shortcrust pastry
Soup Tomato soup
Fish (insert name of available flatfish from the market on the day here) with anchovy and caper stuffing
Entree Mustard chicken breast with devilled sauce
Roast Cheese and garlic leg of lamb with duxelle stuffing
Roman punch (always served at this point 100 years ago at fancy dinners. Basically a teeny glass of chilled, sweetened rum)
Game Pheasant in red wine sauce
Salad Pigeon and avocado salad
Pudding Poached peaches with brandy-snap baskets of cointreau soaked mincemeat
Savoury Here I was thinking of serving cold the 'insides' of a dim sum dumpling (basically boiled pork mince and cabbage) with a soy, ginger and vinegar sauce. If anyone can think of another chinese-type garnish or accompanyment to add, I'll be pleased.
Dessert Glace fruits if I can get 'em, imported fresh ones if not.
Hmm. I'm sure I used to know a thirteen-course version of the Edwardian dinner a la Russe, but this one is only 10 or 11, depending whether you count the rum punch (which seemed to be done at the time). Anyone know any more courses that are supposed to go in these things?