King of Great Britain
Menu dated 15th June 1905
Luncheon at Windsor Castle hosted by Their Majesties King Edward VII and Queen Alexandra for the marriage of Princess Margaret of Connaught to His Royal Highness Prince Gustaf Adolf of Sweden (the future King Gustaf VI Adolf of Sweden)
On the 15th June 1905 the future King of Sweden married the niece of King Edward VII, Princess Margaret of Connaught, at the royal family’s private St. George’s Chapel at Windsor Castle.
Princess Margaret, who died in 1920, is the grandmother to the current Queen of Denmark, Margrethe II, and the current King of Sweden, Carl XVI Gustaf.
King Edward VII hosted the wedding and the banquet that followed. In honor of the groom, who was heir to the Swedish throne, the menu features two symbolic dishes: Zèphires de Crabes á la Suédoise named after Sweden (Suédoise) and Chaufroix de Cailles à la Bernadotte named after the House of Bernadotte from which the Swedish Royal Family belongs.
On this day of her wedding, Princess Margaret became the Duchess of Scania. While her husband would eventually become the King of Sweden, Margaret would die before getting the chance to become Queen. Her husband would later marry his second wife, Princess Louise of Mountbatten, who would eventually become Queen Louise of Sweden.
From the private Royal Menu Collection of © Jake Smith
Zèphires de Crabes á la Suédoise
Soufflé made from puréed crabmeat, cheese, mushrooms and herbs
Côtelettes d’Agneau à la Clamart
Lamb cuttelts casseroled with garden-peas, lettuce and onion named after the Haute-de-Seine region famous for its peas.
Chaufroix de Cailles à la Bernadotte
A cold dish of quail breasts coated first in a white sauce and then sealed in a glaze of aspic jelly named in honour of the groom’s House of Bernadotte which is the family name of the Swedish Royal Family
Les Buffets de Viandes Froides
Buffet of Cold Meats that traditionally under Edward VII comprised of York Ham, Roast Ribs of Beef, Cured Ox Tongue and Mutton Pies
Poussins Rôtis sur Canapés
Roast baby chicken (less than 28 days old) served atop a crouton and dressed in a sauce made from the pan-juices mixed with Madeira, truffles and cock’s combs
Salade à la Française
Salad made from strips of cold roast beef tossed through a dressing made from parsley, onions, anchovies and mustard
Asperges d’Argenteuil, Sauce Mousseline
White asparagas spears in a mousseline sauce made from eggs, butter, lemon juice and cream
Flumeries aux Fraises
Chilled mousse made on an oatmeal porridge and flavored with stewed strawberries, orange blossom water and sugar
Macédoine de Fruits au Champagne
Diced fruits in a chilled Champagne syrup
Collection of small pastries such as quiches, vol-au-vents, tarts, savory crêpes and rissoles
Corbelles aux Bouquets de la Mariée
Baskets made from icing-sugar filled with replica flowers from the bridal bouquet (Bouquets de la Mariée) made from spun-sugar and marzipan
The wedding of Princess Margaret of Connaught to Prince Gustaf Adolf of Sweden (the future King Gustaf VI Adolf of Sweden)
Six years after the wedding: In 1911 Crown Prince Gustaf Adolf (standing) and Crown Princess Margaret (far right) with the Crown Prince's mother Queen Victoria of Sweden, his grandmother Grand Duchess Louise of Baden; and the couple's three children (left to right) Prince Gustaf Adolf, Prince Sigvard and Princess Ingrid.