Summer Banquet Blog Hop~An Age of Indulgence~Dining with the Prince Regent

summer-banquet-hop-copy Welcome to the first day of the Summer Banquet Blog Hop. As part of the blog hop, I will be giving away three of my titles (see below) to those who comment on my blog posts this week or who share the post on Facebook and Twitter.  All names from the comments and shares will be added to Random.org to choose the winners. The winners will be chosen at noon on Sunday, June 9. This giveaway is open internationally. Visit daily and enjoy the others participating in the Blog Hop for more opportunities to win.

This long excerpt comes from “The Age of Indulgence” in Venetia Murray’s An Elegant Madness: High Society in Regency England. It is the menu for a dinner served on 15 January 1817 by Careme at the Prince Regent’s Brighton Pavilion. There are more than 100 hot foods on the list.

Table de S.A.R. Le Prince Regent

Servie au pavillon de Brighton, Angleterre

15 Janvier 1817

Menu de 36 entreés

QUATRE POTAGES

Le potage à la Monglas

Le potage d’orge perleé à la Crécy

La parbure aux chous

Le potage de poisons à la Russe

QUATRE RELEVÉS DE POISSONS

La matelote au vin de Bordeaux

Les truites au bleu à lad Provençale

Le turbot à l’Anglaise, sauce aux homards

La grosse anguille à la régence

QUATRE GROSSES PIÈCES POUR LES CONTRE-FLANCS

Le jambon à la brouche, au Madere

L’oie braisée aux raciness glacéea

Les poulardes à la Périgeux

Le rond de veau à la royale

TRENTE-SIX ENTRÉES, DONT QUATRE SERVENT DE CONTRE-FLANCS

Les filets de volaille à la maréchale

Le sauté de merlans aux fines herbes

La timbale de macroni à la Napolitaine

La noix de veau à la jardinière

Les filets de volaille à l’Orléans

 

Le Jambon à la Broche

La darne de saumon au beurre de Montpellier

Le sauté de faisans aux truffles

La fricassee de poulets à l’Italienne

Le turban de filets de lapereaux

Les Truites au Bleu

Les boudin de volaille à la Bechamel

Le sauté de ris de veau à la Provençale

Les ailes de poulardes glacées à la chicorée

Les galantine de perdreaux à la gelée

L’Oie Braisée aux Racines Glacées

Les petites canetons de volaille en haricots vierges

Les poulets à la reine, à la Chevry

Les petities croustades de mauviettes au gratin

Les côtelettes de mouton à l’Irlandaise

Les filets de sarcelles à la Bourguignotte

Les petits poulets à l’Indienne

Les petites patés de mouton à l’Anglaise

L’épigramme de poulardes, purée de céleri

Le faisan à la Minime, bordure de racines

Les Poulardes à la Périgueux

L’aspic de blanc de volaille à la rivigote

Les filets de perdreaux à la Pompadour

L’emincé de poulardes au gratin

La cote de boeuf aux oignons glacés

Le Turbot à l’Anglaise

Le sauté de poulardes  làa Provençale

Le salmis de cailles au vin de Madére

Les escalopes de volaille aux truffles

La salade de filets de brochets aux huîtres

Le Rond de Veau à la Royale

Le pain de carpes au beurre d’anchois

Les côtelettes d’agneau glacées à Toulouse

Le vol-au-vent de quenelles à l’Allemande

Les ailerons de poulardes aux champignons

Les pigeons à la Mirepoix financière

POUR EXTRA, DIX ASSIETTES VOLANTES DE FRITURE

5 De filets de soles

5 De filtets de gelinottes à l’Allemande

HUIT GROSSES PIÈCES DE PÂTISSERIE

La brioche au fromage

Le croque-en-brouche aux pistaches

Le nougat à la Françasise

Le biscuit àà l’Orange

La ruine d’Antioche

L’hermitage chinois

L’hermitage Syrien

La ruine de las mosquée turque

QUATRE PLATS DE ROTS

Les coqs de Bruyères

Les canards sauvages

Les poulets gras bardés

Les gelinottes

TRENTE-DEUX ENTREMETS

Les truffles à la cendre

La gelée d’oranges moulée

Les épinards à l’essence

La Brioche au Fromage

Les homards a gratin

Les petits pains à la duchesse

Les sckals au beurre

Le pouding de pommes au Muscat

Les mirlitons aux citrons

Les Canards Sauvages

Les bouchées perlées aux groseilles

Les oeufs brouillés aux truffles

Le Nougat à la Française

Les pommes de terre à la Hollandaise

La gelée de punch renversée

Les champignons à la provençale

Les navets glacés à la Chartre

Les coqs de Bruyères

Les gâteux glacés aux abricots

Le fromage bavarois aux

La purée de haricots

L’Hermitage Chinois

Les petits panniers aux confitures

Les Poulets Gras Bardés

Les génoises glacées au café

La charlotte à l’Amérucaube

Les choux-fleurs au Parmesan

L’Hermitage Syrien

Le céleri en cardes à l’Espagnole

La crème Française à l’ananas

Les petits soufflés d’abricots

Les Gelinottes

Les gateaux de feuilletage pralines

Les huîtres au gratin

Les Croques-en-Bouche

Les petites carottes à l’essence

La gelée de citrons moulée

Les laities farcies à la Béchamel

Les Biscuits de Fécule à l’Orange

Les truffles à l’Italienne

POUR EXTRA, DIX ASSIETTES VOLANTÉS

5 De Petites soufflés de pommes

5 De petites soufflés chocolat

Below is a rough translation of the dishes for those of you who have forgotten your French lessons. This is from a French-English translating program. My French and Spanish often become mixed in a not so kind manner. LOL!!! Disclaimer! This is not a perfect translation, but it will assist those of you would are most curious. In other words, do not ask me what “spinach gasoline” is.

Table S.A.R. The Prince Regent

Served at the Pavilion in Brighton, England

January 15, 1817

Menu of 36 entries

FOUR SOUPS

Soup to Monglas

The pearl barley soup at Crécy

Parbure to the cabbages

Soup of poisons Russian

FOUR FISH RECORDS

The stew wine from Bordeaux

Trout in blue lad Provençale

The English turbot, lobster sauce

The big eel in the regency

FOUR LARGE PARTS FOR COUNTER-SIDES

The Ham brouche at Madeira

The braised goose with raciness glacéea

Pullets to Périgeux

The round veal Royal

THIRTY-SIX INPUTS WHICH SERVE FOUR SIDES OF COUNTER

Fillets of chicken with Marshal

Sauté whiting herbs

The timbale Macroni the Neapolitan

Nuts gardener Veal

Nets Poultry Orleans

Ham to Pin

Salmon steak butter Montpellier

Sauté pheasant with truffles

The fricassee of chicken with Italian

The turban nets rabbits

The Trout in Blue

The roll of chicken with Bechamel

The sautéed sweetbreads Provencal

Pullets wings glazed chicory

The galantine partridge in aspic

Goose Braised with Glazed Roots

Small ducklings poultry beans virgin

Chickens to the queen, the Chevry

The Small pies wimps au gratin

The mutton chops to the Irish

Nets teal to Burgonet

Small chickens Indian

Patés small sheep in English

The epigram pullets, celery puree

The pheasant Minimal, border roots

Pullets in Périgueux

The aspic of chicken stock to rivigote

Nets partridge in Pompadour

The pullets Sliced ​​au gratin

The cote de boeuf with glazed onions

Turbot in English

The LAA jumped pullets Provençale

The quail stew of Madeira wine

Cutlets of chicken with truffles

Salad filet of pike oyster

The Round Veal Royale

Bread carp anchovy butter

Lamb chops glazed Toulouse

The vol-au-vent with German dumplings

Fins pullets mushroom

Pigeons in Mirepoix financial

FOR EXTRA TEN FLYING PLATE OF FRIED

5 From sole fillets

5 From filtets of grouse in German

EIGHT LARGE PARTS OF PASTRY

Brioche cheese

The croque-en-brouche pistachios

The nougat to Françasise

The biscuit àà Orange

The ruin of Antioch

L’hermitage Chinese

The Syrian hermitage

Ruin las Turkish mosque

FOUR DISHES ROTS

Bruyères cocks

Wild ducks

Wrapped chicken fat

The grouse

THIRTY-TWO CAKES

The truffles to ash

Jelly orange molded

Spinach gasoline

Cheese Brioche

A lobster gratin

Buns Duchess

The sckals butter

Pudding apples Muscat

The kazoos lemons

The Wild Ducks

Bites beaded gooseberry

Scrambled eggs with truffles

Nougat in French

Potatoes to the Dutch

Jelly reverse punch

Mushrooms Provencal

The turnips to the Charter

Bruyères cocks

The senile frozen apricots

Bavarian cheese

Mashed beans

The Hermitage Chinese

Small baskets with jams

Chickens Gras Bardés

The Genoese chilled coffee

The charlotte Amérucaube

Cauliflower with Parmesan

The Hermitage Syrian

Celery chard in Spanish

French cream with pineapple

Small apricot soufflé

Grouse

The pastry cakes chocolates

Oysters au gratin

The Croques-in-Mouth

Baby carrots with gasoline

Lemon jelly molded

The laities stuffed with Béchamel

Biscuits of starch in Orange

The truffles with Italian

FOR EXTRA~TEN flying disks

5 Of Small puffed potatoes

5 Small chocolate soufflés

Please visit my website (www.rjeffers.com) for information on my personal appearances, exquisite excerpts, etc. Learn more of the 17 titles in my catalogue. 

For this giveaway, I am offering an autographed copy of my Austen-inspired, award-winning Christmas at Pemberley; an autographed copy of my Realm series anthology, His: Two Regency Novellas; and an autographed copy of book 5 in my highly popular Realm Series, A Touch of Mercy

JeffersC@Pemberley HisCrop ATOMCrop

Please visit with the other participants in the Summer Banquet Blog Hop…
Random Bits of Fascination (Maria Grace)
Pillings Writing Corner (David Pilling)
Anna Belfrage
Debra Brown
Lauren Gilbert
Gillian Bagwell
Julie Rose
Donna Russo Morin
Regina Jeffers
Shauna Roberts
Tinney S. Heath
Grace Elliot
Diane Scott Lewis
Ginger Myrick
Helen Hollick
Heather Domin
Margaret Skea
Yves Fey
JL Oakley
Shannon Winslow
Evangeline Holland
Cora Lee
Laura Purcell
P. O. Dixon
E.M. Powell
Sharon Lathan
Sally Smith O’Rourke
Allison Bruning
Violet Bedford
Sue Millard
Kim Rendfeld

About reginajeffers

Regina Jeffers is the award-winning author of Austenesque, Regency and historical romantic suspense.
This entry was posted in book excerpts, British history, Living in the Regency, real life tales, Regency era and tagged , , , , . Bookmark the permalink.

39 Responses to Summer Banquet Blog Hop~An Age of Indulgence~Dining with the Prince Regent

  1. RO says:

    Wowww..! Talk about decadence..!

  2. I got hungry. 36 entries! They sure liked to eat back in the days.

  3. What a disgusting menu. It’s a wonder no one’s stomach exploded.

  4. Vesper says:

    My first thoughts were what would a vegetarian eat, but then, how much would you want to eat anyway. So can I just have the 5 small chocolate soufflés?

  5. We’re only having fish and chips for dinner tonight – not quite the same class really! *laugh* – thoroughly enjoying the Summer Banquet Blog Hop – if you’ve not already visited the other participating sites I urge you to do so – some very interesting articles!

    • I have been doing yard work all day, Helen. We had strong storms last evening, with limbs down, etc., but I plan to stop by the other posts now that everything has been put to right.

  6. Marsha says:

    What an amazing banquet. Wow!!!! Thank you for the chance to win your books. jman1985@yahoo.com

    • Marsha, I am glad you could join us today. Stop by each day for another new post on “eat, drink, and be merry.” Each time you leave a comment, you are entered into the giveaway.

  7. Tinney Heath says:

    Absolutely loved the translations! The big eel in the regency… wimps au gratin… epigram pullets… the pheasant minimal… kazoos lemon… senile frozen apricots… jelly reverse punch… the ruin of Antioch… What an inspired idea!

  8. Sophia Rose says:

    Holy Moly! Even if you just nibbled, you’d be stuffed. And the expense! Just wow!

    Thanks for sharing, Regina!

  9. I was hungry before reading this… now I feel uncomfortably full. Did they take long breaks in between dishes? Wander off for a nap before resuming the arduous work of feeding? And somehow I don’t think they were washing it down w water, either…

    • Heaven forbid! The Prince would certainly not provide his guests with mere water to drink. This menu does a great deal to explain the word “grazing.” LOL!

  10. Such a list goes a long way in explaining why those who opposed George IV’s stepping into his father’s shoes.

  11. Leslie says:

    You can work up an appetite just by typing, right?

  12. Monica P says:

    Oh my goodness! The translations made me laugh. I think to be on the safe side I’d just stick to wine and desserts 😉

  13. cyn209 says:

    oh wow!!!! i can’t decide if i’m hungry or nauseous!!! LOL!!!
    thank you for the giveaways!!! i’m eyeing 2 of the 3 books!!!! *wink, wink!!!

  14. Heidi S says:

    Wow…what a menu! I would love to win Christmas at Pemberley. Thanks for the chance to win.

  15. Debra Brown says:

    Can you imagine working in that kitchen!

    Would love to win.

  16. I can’t imagine having to prepare all this food without our modern conveniences in the kitchen and even with them how many cooks worked on this feast? Thanks for the giveaway! denannduvall@gmail.com

  17. Lúthien84 says:

    Wow, no wonder the Prince Regent is depicted as obese in many of the caricatures printed in his time. If he ate just a bite of everything, he’ll certainly be stuffed. The names of the dishes sound so grand and luxurious.

  18. I do believe I will just have a coffee with a biscuit thank you, kindly~ My oh, my ~ the work that went into such a meal ~ Imagine all the cooks and they must have never seen so much as a moment’s rest~ Thank you for the wonderful post, Regina~ loving the blog hop and all the lovely blogs. Thank you for the opportunity to win one of your Wonderful books~ Happy Reading and Writing~ Cheers~ Elizabeth MacGregor

  19. Michelle Fidler says:

    I studied French and remember that jambon is ham. Fromage is cheese. Not sure if cheese is on the menu, but a ham and cheese sandwich sounds good. Oh, I’m hungry now.

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