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Ernst August I

King of Hanover

From the private Royal Menu Collection of © Jake Smith

​​Un potage Duchesse

Cream of potato soup

 

Un potage de mouton à l'Anglaise

Mutton and vegetable soup based on a white stock

 

Huitres d'Angleterre au naturel

English oysters served naturally on crushed ice

 

Merluches à l'eau de sel au beurre fondu, sauce d'anchois liée

Salted Hake in butter with an anchovy sauce

 

Longe de veau à la broche au jus, garnie de pommes de terre à la béchamelle

Spit-roasted loin of veal with potatoes in a Béchamel sauce (created by Louis de Béchamel, Marquis de Nointel and Maitre d´Hotel to King Louis XIV of France) made from veal stock, cream, butter and flour

 

Une timbale de macaroni à la Parisienne

Layers of macaroni, chicken, chervil, mushrooms and mayonnaise topped with sliced truffles and tarragon leaves

 

Laitues farcies, garnies de Saucissons de Francfort

Lettuce stuffed with forcemeat poached in white stock served with Frankfort sausages made from smoked beef and veal

 

Chevreuil rôti à la gelée de groseilles

Roast Venison served with redcurrant jelly

 

Une compote de poires

Pears poached in vanilla-bean syrup

 

Une fanchonette à la vanille

Puff-pastry coated with meringue and filled with vanilla cream

 

Glaces à l'orange

Orange sorbet

In 1837 the English Duke of Cumberland and Teviotdale, Ernest Augustus, became the King of Hanover courtesy of a quirk of law that prevented Queen Victoria –as a woman – from taking the dual throne of Hanover alongside that of Britain.

 

Therefore when Queen Victoria ascended the British throne, her uncle the Duke Cumberland and Teviotdale, ascended the Hanoverian throne as the absolute monarch of the small German Kingdom -  “no larger than a fourpenny bit”, he once declared.

 

On 28th June 1837, eight days into his reign, the now King Ernst August I arrived in his realm and became the first resident monarch of Hanover in over a century.

 

With the arrival of a resident King to Hanover, also came the arrival of royal banquets to Hanover.

 

“I had the honour that night of being admitted, with my wife, to supper in the renowned Ritter-saal”, recounted the King’s personal Court Chaplain, on one of his early audiences with the King, the Reverend Allix Wilkinson.

 

“It was, I believe, the most beautiful banqueting-hall belonging to any sovereign in Europe. It was  hung round above with the portraits of the Dukes of Brunswick from the earliest times, and below with full-length pictures of all the Electors of Hanover who had borne the royal title from George I. to King Ernest.

 

“Down the middle of the hall was a long table, holding about six and thirty, where the king entertained his royal guests, the Diplomatic Corps and their ladies, the full generals and other high dignitaries, as far as there was room. On each side were round tables, holding about a dozen, where persons made their own little parties, and so fully enjoyed themselves.

 

“On that long table was displayed all the gold and silver plate for which Hanover was so distinguished. In the centre was a large plateau with St. George and the Dragon, made specially for King Ernest by Hunt and Roskell, and said to be worth four thousand guineas. Every consol-table round the hall, every chandelier, every bracket for candles (of which there were thousands), every frame of the numerous mirrors was of massive silver”.  - Reverend Allix Wilkinson, Court Chaplain to the King.

Menu dated 25th March 1845

 

Dinner at the Leine Palace (Leineschloss), hosted by His Majesty King Ernst August I of Hanover.

King Ernest Augustus I of Hanover