Although some kings (and queens too) were undoubtedly valiant trenchermen (and women), yet it is an ascertained fact that the more luxury appears on the bill of fare, the more frugal is the repast of majesty. The third Napoleon, towards the end of his reign, was forced to be so abstemious that, when the most tempting plats jostled one another on his table, he found himself obliged to dine off a cutlet and a cup of rice.
Nowadays it is said that guests at a royal banquet refuse the most artistic creations, and ask boldly for a cut of mutton.
However this may be, it can be taken for granted that royal banquets are much like other meals in so far as anticipation, appetite, realization, and digestion are concerned. The great Carême resigned his position as Maître de Bouche to George IV, after only a few weeks’ service, and at an honorarium of one thousand guineas a year (guineas, mark you, there speaks the artist!), because His Majesty showed no appreciation of his finest efforts, but was continually asking for boiled beef.
Nevertheless, the royal cooks always rise to the occasion, as the following interesting document will show. The chef at Windsor in 1858 was M. Pierre Mouret. This is the menu of the wedding dinner of the (then) Crown Prince of Prussia, father of the present Kaiser, to our own Princess Royal, given by Queen Victoria at Windsor Castle on 18 January, 1858.
MENU
Her Majesty’s Dinner
Potages.
A la Tortue. A la Jardinière.
Crème de riz à la Reine.
Poissons.
Saumons bouillis. Turbots bouillis.
Filets de sole frits.
Relevés.
Pièces de Bœuf braisées, garnies de légumes.
Chapons truffés à la Périgueux.
Entrées.
Kromeskis de Crevettes.
Ris de Veau piqués à la Macédoine.
Timbales de Macaroni à la Milanaise.
Côtelettes de Mouton à la purée de haricots.
Petites Croustades à la purée de volaille.
Côtelettes de Poulets à la Tartare.
Perdreaux à la financière.
Quenelles de Lièvre garnies d’escalopes.
Contre-flancs.
Poulets à la royale.
Rôts.
Bécasses. Poulardes.
Relevés.
Gâteaux de Compiègne. Poires au riz.
Puddings de gingembre.
Entremets.
Epinards au velouté. Œufs brouillés aux truffes.
Salade de Volaille. Aspic de Galantine.
Biscuits et plombière.
Dauphines à la fleur d’orange.
Gelée de Vanille. Blanc-manger rubané.
Buffet.
Sirloins of Beef. Saddles of Mutton.
Haunches of Venison.
Among the cleverest and most spirituel of menus d’occasion is that of a French-Italian déjeuner at the Carlton Hotel, composed, arranged, and designed by M. Escoffier.
MENU
L’Italie et la France à Table
| F | ritot d’œufs à la Verd | I |
| R | ouget de roche à la Loube | T |
| A | mourettes a’agneau à la Tosc | A |
| N | onnettes de poulet Agnès Sore | L |
| C | èpes à la Rossin | I |
| E | ugénie crême Italienn | E |
The double acrostic is most skilfully introduced, and the lunch, as such, is quite a little work of art.
In the columns of the “Academy,” some little while ago, an ingenious contributor elaborated a menu without the use of a single French word. It is doubtful, however, whether it will ever come into the realms of practical gastronomic usage. It ran thus:—