Estimated Nutrition (whole recipe, rough)
Counts 5 of 10 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Venison | 100g cooked | 158 |
| Bread | 1 slice (30g) white | 79 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Rabbit | not in our table | 0 |
| Turbot | not in our table | 0 |
| Mutton | not in our table | 0 |
| Savory | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four partridges
- three sweet- breads larded
- three chickens 4 la reine
- two rabbits 4 la portuguese larded
- three chickens
- 1 red cabbage 4 l'alemand
- 4 l'alemand
- 1 carmel basket
- two guinea fowls
- one larded appendix
- 80 dishes of turbot
- 80 dishes of venison
- 3 basins of beef
- 40 dishes of mutton
- 80 savory pies
- 20 quarters
- 5 saddles
- 55 quarters
- 20 doz
- 50 doz
- 10 lbs
- two mtrees given at the pavilion
- twelve persons
Directions
Four Partridges.
Semels Souffle, and poivrade sauce.
Three Sweet- breads larded, and asparagus peas.
Three Chickens 4 la Reine.
Beef Collops a la Tortue and Truffles .
Carmel Basket with Pastry.
Poulard it la Daube, larded, and mushrooms.
Leg of Lamb, and haricot beans.
^ Frame. I
i P'4 ■ p a>
Cauliflower 4 la Flamond.
A Cheesecake.
Savoy Cake.
Spinage and Croutons.
Jerusalem Arti- chokes 4 la Creme.
Mince Pies.
French Beans.
J Frame. \
A Neat’s Tongue.
Two Rabbits 4 la Portuguese larded, and sorrel sauce.
A 8outies of Mutton, and cucumber.
Giblet Soup, removed with a SIRLOIN OF BEEF.
Three Chickens, and celery.
Asparagus.
Red Cabbage 4 l’Alemand.
Grenadines, and endive.
Mince Pies.
Apricot Tourte.
Ragout Melle.
Mushrooms.
Petit Pates of Oysters.
Chantillie Cake.
Carmel Basket, with meringues.
Two Guinea Fowls : one larded
Of French cookery the Prince Regent was during his life a great admirer, and no one in his Majesty’s dominions, or out of it, kept a more recherche or expensive table. But the Corona- tion Dinner at Westminster Hall, in 1822, was a monster ban- quet merely, and it gives no indication whatever of the king’s more refined taste in cookery. As a curiosity I print the bill of fare of this great feast.
Bill of Fare of the Banquet given by George IV. on the
19tu of July, 1822, in Westminster Hall, on the day of
his Coronation.
Hot Dishes.— 160 tureens of soup; 80 of turtle; 40 of rice ; 40 of vermicelli ; 80 dishes of turbot ; 40 of trout ; 40 of salmon ; 80 dishes of venison ; 40 of roast beef; 3 basins of beef; 40 dishes of mutton and veal ; 160 dishes of vegetables, including potatoes, peas, and cauliflowers; 480 sauce-boats; 240 lobsters ; 120 of butter; 120 of mint.
Cold Dishes. — 80 of braised ham ; 80 savory pies ; 80 of geese d la daube. two in each dish; 80 of savory cakes; 80 of braised beef; 80 of braised capons, two in each dish; 1190 side dishes of various kinds ; 320 of mounted pastry ; 400 of jellies and creams; 80 of lobsters ; 80of crayfish; 161 of roast fowls ; 80 of house-lamb.
Total Quantities.— Beef, 7442 lbs.; veal, 7133 lbs.; mut- ton, 2474 lbs.; house-lamb, 20 quarters; legs of ditto, 20; lamb, 5 saddles ; grass-lamb, 55 quarters ; lamb sweetbreads, 160 ; cow-heels, 389 ; calves’-feet, 400 ; suet, 250 lbs. ; geese, 160; pullets and capons, 720 ; chickens, 1610; fowls for stock, 520; bacon, 1730 lbs.; lard, 550 lbs. ; butter, 912 lbs.; eggs, 8400.
The Wines. — Champagne, 100 doz. ; burgundy, 20 doz. ; claret, more than 200 doz. ; hock, 50 doz. ; moselle, 50 doz. ; Madeira, 50 doz. ; sherry and port, about 350 doz. ; iced punch, 100 gallons. The champagne, hock, and moselle, were iced before being placed upon the table.
The expenses of this banquet and the coronation together amounted to the sum of 238,238/. As a contrast to this, it may be also mentioned that the banquet and coronation of his Ma- jesty William IV., which took place September, 1831, did not cost 50,000/.
It may be mentioned that, at the coronation of George IV.,
Luxuries of the Table.
the glut of fruit ivns unprecedented ; . gentiemun of Lambeth
10 lbs., and formed part of the royal banquet.
The taste of the royal gourmand will be more u y by a bill of fare of one of the private dinners given at the
a”' ’that1 period for eight months chef to the Prince Regent of England (afterwards George HJ; 0, and for seven months of that period the chef says he never quitted hs St During these seven months, if we are to believe this celebrated cusimer, his Royal Highness never felt any attack of trout, whereas before the cookery was so highly spiced (or °tisee) that the royal gourmand was tormented with it both day aTd night Here /one of those « of thirty-two mtrees given at the Pavilion, Brighton, on the 8th of Jan., 1817, whic gave no gout : —
Quatre potages.
Le potage de lievre au chas- seur.
Le potage de saute au con- somme de volaille.
Le potage aux laitues.
Le macaroni lie h l’italienne.
Quatre releves de poissons. Les perches au vin de cham- pagne.
L’anguille h la regence.
Le turbot grille, sauce aux homards.
Le cabillaud a la hollandaise.
Quatre grosses pieces.
Le dindon braise aux huitres. Le filet de bceuf pique glace. Les poulets a la financiere.
Le quartier de sanglier, gelee de grosseilles.
Quatre contre-flans.
Le pain de gibier sur un socle. La poularde sur un socle.
Le turban sur un socle.
La galantine sur un socle.
Quatre plats rots.
Le chapon au cresson.
Le lievre a l’anglaise.
Le dindonneau au cresson. Le pluviers bardes.
Unit entremets.
Les pommes de terre frites. Les asperges.
Les huitres au gratin.
La salade de volaille.
Les salsifis au beurre.
Les epinards a la franqaise. Les truffes h la serviette. Les ecrivisses au madere.
Bill of Fare for Ten or Twelve Persons. January.