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Menu dated 11th July 1907

Dinner hosted by Their Majesties King Edward VII and Queen Alexandra aboard His Majesty's Yacht Victoria & Albert, moored in Kingstown, Ireland.

The King was more than a little peeved.

As the royal yacht docked at Kingstown (Dún Laoghaire) for His Majesty's tenth visit to Ireland, King Edward VII was fuming at the news that the Crown Jewels of Ireland had been stolen from Dublin Castle just days earlier… never to be seen again.

Not even a delicate serving of quail breast with truffles and calves' sweetbreads dressed in Madeira sauce, could assuage the King’s temper.

“I want my jewels!”, Edward VII reportedly bellowed in a royal rage.

The Crown Jewels, commissioned by George III, were to make a ceremonial appearance during the royal tour at the investiture into the Most Illustrious Order of Saint Patrick.

Earlier on this day the King and Queen attended the Leopardstown Race Meeting, on the outskirts of Dublin.

“In the evening", reported The Times, "the King entertained a party at dinner on board his Majesty’s yacht, which, as at present arranged, will leave Kingstown at 4 o’clock to-morrow morning”.

Guests were served a fulsome dinner of turtle consommé; quails with truffles; and a hearty traditional roast lamb. To end the dinner, bite-sized pastries were served which had been topped with smoked salmon and a dollop of watercress cream, before refreshing nectarine ice-cream was handed around.

The Lord Lieutenant of Ireland and his wife the Countess of Aberdeen attended this dinner along with the Earl of Enniskillen, Viscount and Viscountess Powerscourt; and Viscount Iveagh.

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King Edward VII on the deck of His Majesty's Yacht Victoria & Albert III

(Photo: Royal Collection Trust /

© His Majesty King Charles III, 2024)

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Tortue Claire
Turtle consommé

Merlans et Eperlans Frits
Fried battered whiting and smelt

Cailles à la Richelieu
Minced quail breast mixed with truffles mushrooms and calves' sweetbreads that has been cooked in a ramekin before being un-moulded and dressed in a Périgueux sauce made from truffles braised in butter and flavoured with Madeira

Quartiers d'Agneau Rôtis
Saddle of roast lamb

Jambon Braisé au Champagne
Ham steaks braised in Champagne

Poulardes à la Broche
Spit roasted poulardes (fattened chickens)

Salade de Laitue
Lettuce salad

Asperges, Sauce Mosseuse
Asparagus in a Mosseuse sauce made from whisking egg with mustard and olive oil

Savarins à la Montmoreney
Savarin cakes steeped in a sour cherry and kirsch syrup

Compôte de Reine Claude
Poached greengages (wild green plums) named after Queen Claude, wife of King Francis I of France


Crôutes de Saumon Fumé Cressonniére
Bite-sized puff-pastries filled with smoked salmon and topped with a dollop of watercress cream made from mixing watercress with chopped hardboiled eggs and olive oil

Glace aux Nectarines
Necatarine Ice-cream

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The State Dining Room aboard His Majesty's Yacht Victoria & Albert beneath the yacht's famous conservatory roof.


(Photo: Royal Collection Trust /

© His Majesty King Charles III, 2024)


Earlier on this day, King Edward VII (top hat, right) and Queen Alexandra (centre) greet racegoers at the Leopardstown Race Meeting - 11 July 1907

(Photo: Chronicle/Alamy)

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