An Evening Inspired by Downton Abbey Thursday, February 23, 2012 A Sample Edwardian Upper-Class Dinner Menu
To start Hors d’oeuvres such as caviar on brown bread, saucisson de Lyon, or oysters Soup: Consommé, such as Ox-tail (or Cream Soup, served with Sherry, Champagne or Madeira. Hors d’oeuvres such as olives, anchovies, radishes or pickled herrings may be placed on the table during the soup or after. A light Entrée: Vol-au-vents (warm savory pastries). Fish: Cold poached Salmon with Ravigote Sauce or a hot fish dish with sauce; potatoes, served with Chablis, Graves, or Sherry. Butcher’s meat: Roast joint; French beans; served with Bordeaux or Chambertin wine. Vegetable (served alone): Artichokes with mayonnaise and tomato garnish, or asparagus with Hollandaise sauce; served with a white Rhine wine. Fowl/Game: Chaudfroid (a cooked, cold dish with sauce), such as rabbit quenelles, or a hot game/fowl dish; small salad, served with red Burgundy wine. Entremets: A cooked cheese savory (cheese talmouses or soufflé), or a selection of cheeses served with Port and ale or porter; jellies or creams. Dessert: Escoffier's English fruit tarts, served with Madeira, Sherry, or Champagne. Almond paste crescents; ice cream or ices. Petit fours are passed last. Coffee and liquors are taken in the drawing room after dessert. Men may lag behind in the dining to drink wine while the ladies take coffee elsewhere. The men join them for coffee and the ladies move on to sparkling water. ❖❖❖❖