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.
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
Every Woman Dreams... 
Wowww..! Talk about decadence..!
My fingers ached from typing and typing and typing!!!!
I got hungry. 36 entries! They sure liked to eat back in the days.
Just one bite of every item on the menu would prove daunting!! Thanks for joining me today.
What a disgusting menu. It’s a wonder no one’s stomach exploded.
I agree, Shauna. No wonder Prinny sported such a large gut.
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?
I doubt anything about the Prince Regent’s table was “small,” Vesper, but I do agree with the sentiment.
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.
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.
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!
I found the whole concept utterly amusing in the most bizarre terms.
Holy Moly! Even if you just nibbled, you’d be stuffed. And the expense! Just wow!
Thanks for sharing, Regina!
Extravagance, thy name is George IV.
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!
Such a list goes a long way in explaining why those who opposed George IV’s stepping into his father’s shoes.
You can work up an appetite just by typing, right?
Typing this list was exhausting, Leslie. Thanks for joining me today.
Oh my goodness! The translations made me laugh. I think to be on the safe side I’d just stick to wine and desserts 😉
Wine and desserts! It’s all any sane-minded woman requires. It’s great to hear from you, Monica.
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!!!
It hurts my heart just thinking of the food that was wasted on such an evening. I wish you luck with the giveaway, Cynthia.
Wow…what a menu! I would love to win Christmas at Pemberley. Thanks for the chance to win.
Hello, Heidi. I am so pleased you joined me today. Yes, the menu is more than a bit extravagant. It took forever to retype the menu. LOL!
Can you imagine working in that kitchen!
Would love to win.
It would be a most chaotic experience, Debbie. I would love to observe how the kitchen staff pulled this off.
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
I shared on FB and tweeted too!
Thanks for the share, Denise. I will be certain to record it for the drawing.
I am certain the Prince Regent had only the best in his kitchens, but the “best” of that time period was greatly lacking in ease. What of the need to refrigerate or to add sauces?
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.
They do sound “elegant,” Sylvia, but I wonder how decadent they really were. Thanks for joining us today.
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
The idea of such an elaborate meal plays havoc with my mind, Elizabeth. I wish you well in the many drawing for fabulous prizes.
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.
You are so funny, Michelle. I laughed with the idea of running off for a ham & cheese sandwich. I felt full after reading this post.