Reviving the sumptuous Country House Dinner, cabaret and supper club menus of the 1920’s and 1930’s Suitable for any occasion iincluding Downton Abbey andUpstairs, Downstairs themed dinner parties
Dinner is Served
Hors d' oeuvre Varié :
Montglass bouchees
Devilled quails eggs
Crab Stuffed Mushrooms
~
Soup served with sherry
Watercress Soup
Mock Turtle Soup
Brown Windsor Soup
Consomme de Volaille
Puree de pommes Parmentier, crouton de huitre
~
Fish Course
Salmon en Croute
Trout quenelles in a watercress sauce
Trout a la meuniere
Salmon terrine with cucumber cream sauce
Lobster mayonnaise
~
Entrée
Ham hock and smoked chicken terrine with sauce gribiche
Zephirs de Volaille a la Renaissance
Vol en vents
Cutlets
~
Relevé
Steamed Steak & Guinness Pudding with Oysters
Saddle of lamb with ancjovies and capers
Poussin en cocotte polonaise
Gallantine of chicken
~
Duck or pheasant served with game chips.
~
Entremets
Dried fruits and raisins, grapes, cheese, absinthe jelly and peaches
Cherry tart
Savarin of peaches
Black cherry and pear trifle
Ice creams, meringues and jellies
~~~~~~
Coffee
Port
Madeira