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Royal menu books saved for many years show that food was very important in palace life in the 1800s. Even though Queen Victoria herself was not particularly interested in what she ate, she did consider it her duty to uphold her position as head of a large empire by serving enormous meals with many courses.

This style of dining was influenced by great French chefs escaping to England after the French Revolution. There is a fascinating history of royal dining habits, complete with 19th century dinner menus and recipes, in 'Dinner at Buckingham Palace' by Charles Oliver.

The menu for this Victorian mid-winter feast is a greatly simplified version of Her Majesty's dinner served on January 25, 1841. It sounds impressive, especially when using the French names of dishes, but can easily be cooked by anyone who is comfortable in the kitchen and can add a few flourishes to modern recipes.

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12y ago

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