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George

Duke of Cambridge

Menu dated 23rd February 1870

 

Dinner at Gloucester House, Piccadilly, hosted by His Royal Highness Prince George, the Duke of Cambridge.

From the private Royal Menu Collection of © Jake Smith

Prince George, the Duke of Cambridge, was the cousin of Queen Victoria; grandson of King George III; and served as Commander-in-Chief of the British Army from 1856.

 

The Duke’s private residence was Gloucester House in Picadilly which was the venue for this 16 course dinner in 1870. Guests were served under the watchful gaze of a whole stuffed wild-boar’s head set in jelly and decoratively displayed on the dining-room sideboard appearing at the end of the menu-card as Hûre de Sanglier à la Gelée.

 

The dinner commenced with a heavy seafood theme as tureens of thick turtle soup were served ahead of lightly spiced poached salmons; turbot dressed in lobster sauce; and pastries filled with oysters poached in white wine and truffle.

 

The Duke’s fondness for game meats is also well represented with plates of spit-roasted larks, creamed pheasant breasts and whole young ducklings in watercress cream, appearing alongside haunches of roast venison.

 

Just two years after this dinner the Duke made a note in his own diary of his passion for game hunting and meats after a visit to the Sandringham estate of Queen Victoria’s eldest son, the Prince of Wales. The Duke of Cambridge noted:

 

“In spite of much rain had one of the finest days' sport I ever saw, killing 1,766 head of game, of which 1,083 were pheasants and 68 partridges; besides hares and rabbits.”

 

Cakes, liqueur jellies and German cherry fritters drizzled in kirsch syrup concluded this dinner that was undoubtedly one of the grandest of its time. It’s little wonder then, that on 9th December 1889, the Duke of Cambridge again took to his diary to note:

 

“My poor old Cook, Le Cours, died on Saturday from bronchitis. As good a Cook as any in England!”.

 

Upon the Duke's death in 1904, the title 'Duke of Cambridge' became extinct for over 100 years until the 2011 royal wedding of Prince William of Wales to Catherine Middleton, when the couple were styled the Duke and Duchess of Cambridge.

Prince George

  The Duke of Cambridge

Tortue liée à l’Anglaise

Thick turtle soup

 

Consommé de Volaille Royale

Chicken consommé garnished with diced royale

 

Filets de Saumon à la Indienne

Salmon filets poached in butter and curry spices served atop a bed of rice

 

Turbot, sauce Homard et Hollandaise

Turbot dressed in a Hollandaise sauce flavoured with lobster meat

 

Petites Briantines d’Huitree à la Princesse

Small pastries topped with oysters poached in white wine and topped with truffle slivers and asparagus tips

 

Crême de Faisans a la Richelieu

Breasts of pheasant stuffed with truffles and dressed is a cream sauce based on chicken stock and flavoured with truffle, mushrooms and nutmeg

 

Côtelettes de Mouton à la Provençale

Sautéed mutton cutlets dressed in a tomato sauce and garnished with stuffed mushrooms

 

Poulardes et Langues à la Bohémienne

Sautéed chicken and cured ox tongue casseroled in tomato, fennel and capsicum and served atop saffron rice

 

Aloyau de Bœuf braisé, garni à la Française

Braised sirloin of beef garnished with asparagus tips, braised lettuce and cauliflower and small potatoes stuffed with minced vegetable and dressed in a Hollandaise sauce

 

Hanche de Venaison

Roast haunch of venison

 

Caneton nouveaux au Creson

Young ducklings served with puréed watercress topped thickened with boiled egg

 

Mauviettes bardées, sur Croûte

Spit roasted boned larks wrapped in bacon and served atop a croutons

 

Petits Pois à l’Anglaise

Peas tossed in parsley butter

 

Gelées de Liquer garnies d’Ananas

Liquor jellies garnished with glazed pineapple

 

Gâteaux Princesse garnis de Glace

Small cakes filled with vanilla cream and dried fruits, glazed in pink and white icing.

 

Petits Baignets à l’Allemande

Small fritters filled with cherries soaked in a kirsch flavoured syrup.

 

Hûre de Sanglier à la Gelée

Jellied whole stuffed wild boar’s head