The Regency Gothic menu
The Conflux4 Regency Gothic Banquet is tonight. ‘Tonight’ is the date on this post, if I get the advance posting right. I’ll be enjoying the banquet, wearing pink and black and a spangled headdress, and I thought it was rather unfair that all the readers of this blog should entirely miss out. I know you’ll get all the recipes, starting next week, but you need to see a bit more than that, and a bit earlier, too.
The menu has been adapted a little for modern tastes. It has proportionally more vegetable dishes, for instance, so that vegetarians don’t turn up and get a single lettuce leaf with period dressing.
You’ll remember some of the recipes from the testing. Maybe I should link back to a couple of the tests, so you can see where this came from?
Several of the dishes came from The Jane Austen Cookbook. We used the original recipes, not the modern versions of them, because we liked the originals so much better when we tested them. It gives me a frisson of delight to know that we will be eating dishes that Jane Austen might have sampled. Now I’m about to launch into a complete description, which is silly. Instead of that, next week I’ll give you an annotated copy of the menu, and explain what the chef did and how it all tasted and who really liked what dish. Then we’ll get to the recipes. And then I go on a diet.
The menu
Chicken forced, with caper sauce
Nice dish of eggs
Mashed parsnips
Mushroom fricassee
Tomatoes and French beans
Brentford rolls
Roast Sirloin, with mustard sauce
Salad and salad cream
Savoury Vegetables
Green peas soup
Broccoli
Burnt almonds
Ginger drops
Rice cake and raspberry cream
Almond jumbles
Moonshine pudding
Royal cake
Ice cream
food history, Regency, Gothic, Jane Austen, period menu, Conflux, banquet
September 29th, 2007 at 8:27 am
As I’m reading this entry, you are all probably sitting around, stuffed to the gills, regretting the wearing of period costume instead of caftans! Hope it all went well, it sounds delicious.