Chicken consommé garnished with savory egg-custard pieces
Oeufs brouillés à la Perigueux
Canapés, to accompany soup, of scrambled eggs on mini-toast topped with shaved truffle
Tournedos à la Rossini
Layers of croutons, foie-gras, truffles and filet mignon all deglazed in the meat juices mixed with Madeira named after nineteenth century Italian composer, Gioacchino Rossini, himself a noted gourmet.
Rouelles de veau Milanaise
Round slices of veal braised with tomato, macaroni and mushrooms
Jambon de Prague froid à la gelée
Cold jellied smoked ham that has been prepared by
soaking in a sweet brine before being baked in a pastry
Macédoine of diced potatoes, carrots, turnips and beans bound in mayonnaise garnished with truffles and pickled tongue and set in a mould of aspic jelly
Roasted capons (young castrated chickens)
Cake made from layers of almond meringue sandwiched between layers of a buttermilk chocolate praline and covered in toasted almonds.
Bombe à la Chantilly
Château Margaux 1887
Champagne Pommery Greno
Menu dated 12th December 1903
Dinner hosted by His Catholic Majesty King Alfonso XIII of Spain, aboard the Emperador Carlos V anchored in Lisbon, in honour of his guests Their Most Faithful Majesties King Carlos I and Queen Amélie of Portugal.
King Alfonso XIII of Spain was just 17 years-old when he hosted this royal luncheon aboard Spain’s largest warship of the day , the Emperador Carlos V. The Spanish King had attained his majority just 18 months earlier, at the age of 16, which ended the regency of his mother.
On this day the young King’s luncheon guests were the King and Queen of Portugal along with Queen Pia, who was the mother of the Portuguese King. On the following day, Alfonso XIII attended a bullfight in Lisbon before heading to the Villa Vicosa for two days of hunting.
William Collier, who served as the American Ambassador to the Spanish Court, remembered the ceremony of dining with the Spanish King (and his future wife Queen Victoria who he would marry three years after this luncheon):
"The Introducer of Ambassadors gave each person, lady as well as gentleman, a plan of the table and a numbered card showing where he or she would sit. Gentlemen were not asked or expected to escort the ladies to the table, although that is the universal practice in Spain at diplomatic dinners and dinners in private houses; but the King and the princes at this dinner gave their arms to the ladies of the royal family and the other princesses.
When dinner was ready to be served the royal party appeared and, the King and Queen leading the way, passed into the dining-room, the guests following in any order they chose. There was but one rule: "Find your seat with the aid of your card; if it is beyond the seats of the King and Queen bow to them when you pass." It is needless to say that the cuisine was excellent and that the menu was choice and varied. Perhaps I ought not to use the French word menu.
It used to be the custom of the court to print it in French, but pursuant to a recent decree of the King, it was then and thereafter printed in Spanish. There were ten courses and six wines.
The table decorations and appointments were, of course, luxurious, and the service was faultless. I have read many accounts of the awfulness and
the awesomeness of the formality of palace dinners at the Spanish court. It did not impress me in that way".
The Times, 13 December 1903
Invitation to dine with
KING ALFONSO XIII
On the 11th December 1903 guests were invited to join His Catholic Majesty (S.M.C. el Rey) King Alfonso XIII of Spain aboard the cruiser "Emperador Carlos V" which was anchored in Lisbon, Portugal.
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