Esteemed Readers, Happy Easter!
On this occasion I would like to present you a curious menu, (please, take into account that the number of dishes was meant for a big company, not for only one person), that was typical for a Royal Easter Day. Enjoy the Meal! 🙂 🙂 🙂
Soups: Capon Soup; Broth from Lamb Liver; some Lamb Heads with green purée, garnished with their legs.
Grand Entrée: a big plate of Beef; Veal Brisket stuffed with ragout; Chicken Fricassée, garnished with marinade.
Petits Entrées: Grilled Lamb Cotelettes; Petit Bouillons made from Capon meat.
Main Course: a plate of Capon, coated with breadcrumbs, garnished with three Pigeons and three Chicken; Lamb Leg, coated with breadcrumbs; Roast Veal, garnished with marinade; a plate of two roast ducks; a Hare; Fattened Chicken, coated with breadcrumbs.
Entremets: Artichoke Ragout; a plate of Truffles & Foie-Gras Ragout; a Cake à la Crème & Blancmanger; a plate of Champignons, roasted with breadcrumbs; Fresh Eggs à la Huguenotte; Ham Bread; Apple Beignets & two plates of Salt Pork!
Happy & Serene Easter!
Vive le Roy!