Canapes for Monarchists: The Royal Wedding Lunchtime Reception Menu | Squid Ink | Los Angeles | Los Angeles News and Events | LA Weekly
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British Cuisine

Canapes for Monarchists: The Royal Wedding Lunchtime Reception Menu

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Fri, Apr 29, 2011 at 8:46 AM

click to enlarge canapes, of a sort - FLICKR/WEBPONCE

If you've been up all night watching the royal wedding coverage on CNN -- which seemed a lot like a cross between the Oscars and an episode of Masterpiece Theatre, circa 1972 -- and are now collapsed on your fainting couch, having called in sick to work, you may be getting hungry. You can go find a good English breakfast at a pub and watch soccer instead of the NBA and continue your monarchist episode, or you might try your hand in the kitchen.

To help with that, Buckingham palace has released the menu for its lunchtime reception. This lunch, served to the some 650 guests, is a selection of canapes, plus a bit of cake and Champagne. Very nice. Very un-Tudor-feast. Some of this you can easily duplicate at home -- poached asparagus spears with Hollandaise sauce, for one -- and some you might just want to enjoy vicariously. Although making bubble and squeak with confit shoulder of lamb sounds like as decent a way to spend your sick day as any. Turn the page for the menu, courtesy of the AP and The New York Times:

Royal wedding lunchtime reception menu:

-- Cornish crab salad on lemon blini

-- Pressed duck terrine with fruit chutney

-- Roulade of goats' cheese with caramelised walnuts

-- Assortment of palmiers and cheese straws

-- Scottish smoked salmon rose on beetroot blini

-- Miniature watercress and asparagus Tart

-- Poached asparagus spears with Hollandaise sauce

-- Quails eggs with celery salt

-- Scottish langoustines with lemon mayonnaise pressed confit of pork belly with crayfish and crackling

-- Wild mushroom and celeriac chausson

-- Bubble and squeak with confit shoulder of lamb

-- Grain mustard and honey-glazed chipolatas

-- Smoked haddock fishcake with pea guacamole

-- Miniature Yorkshire pudding with roast fillet of beef and horseradish mousse

-- Gateau opera

-- Blood orange pate de fruit

-- Raspberry financier

-- Rhubarb creme brulee tartlet

-- Passion fruit praline

-- White chocolate ganache truffle

-- Milk chocolate praline with nuts

-- Dark chocolate ganache truffle

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