Flo Leung
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An Illustrated Guide To British Royal Wedding Menus

An Illustrated Guide To British Royal Wedding Menus

Illustrations for CBC Life

 
Back, L to R: Aiguillettes de Canetons aux Pois, Crème de Riz à la Polonaise (in tureen); Middle, L to R: Salades d’Homard, Côtelette d’Agneau à l’Italienne, Gelées et Crèmes; Front: Filets de boeuf à Napolitaine

Back, L to R: Aiguillettes de Canetons aux Pois, Crème de Riz à la Polonaise (in tureen); Middle, L to R: Salades d’Homard, Côtelette d’Agneau à l’Italienne, Gelées et Crèmes; Front: Filets de boeuf à Napolitaine

Back, L to R: Fraises Duchesse Elizabeth, Côtelettes d’Agneau Prince Albert; Middle, L to R: Suprèmes de Saumon Reine Mary, Chapons à la Strathmore; Front: Consommé à la Windsor

Back, L to R: Fraises Duchesse Elizabeth, Côtelettes d’Agneau Prince Albert; Middle, L to R: Suprèmes de Saumon Reine Mary, Chapons à la Strathmore; Front: Consommé à la Windsor

 
Left, top: Filet de Sole Mountbatten, bottom: Perdreau en Casserole, Haricots Verts, Pommes Noisette; Right: Bombe Glacée Princesse Elizabeth

Left, top: Filet de Sole Mountbatten, bottom: Perdreau en Casserole, Haricots Verts, Pommes Noisette; Right: Bombe Glacée Princesse Elizabeth

Back: Souffle surprise Montmorency, Front; Filet de boeuf Princess, Haricot vert

Back: Souffle surprise Montmorency, Front; Filet de boeuf Princess, Haricot vert

 
Top, L to R: Lobster, Partridge; Bottom, L to R: Fresh peas, Peppermint ice cream

Top, L to R: Lobster, Partridge; Bottom, L to R: Fresh peas, Peppermint ice cream

Back: Suprême de Volaille Princesse de Galles; Front, L to R: Fraises & Crème Caillée, Quenelles de Barbue Cardinal

Back: Suprême de Volaille Princesse de Galles; Front, L to R: Fraises & Crème Caillée, Quenelles de Barbue Cardinal

 
Top, L to R: Eggs Drumkilbo, Strawberries with clotted cream; Bottom: Lamb with mint sauce

Top, L to R: Eggs Drumkilbo, Strawberries with clotted cream; Bottom: Lamb with mint sauce

Top, L to R: Saddle of North Highland Mey select organic lamb, Highgrove spring vegetables, English asparagus, Jersey Royal potatoes with sauce Windsor, Trio of Berkshire honey ice cream, sherry trifle and chocolate parfait; Bottom: Marinated South Uist salmon, Lyme Bay crab and wild Hebridean langoustines, fresh herb salad

Top, L to R: Saddle of North Highland Mey select organic lamb, Highgrove spring vegetables, English asparagus, Jersey Royal potatoes with sauce Windsor, Trio of Berkshire honey ice cream, sherry trifle and chocolate parfait; Bottom: Marinated South Uist salmon, Lyme Bay crab and wild Hebridean langoustines, fresh herb salad

 
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See the full written article here!