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Originally published April 29, 2011 at 7:00 AM | Page modified April 29, 2011 at 9:55 AM

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Please pass the roulade of goats' cheese! A peek at the royal menu

Cornish crab, Scottish smoked salmon and quails' eggs are on the menu for the royal wedding luncheon.

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LONDON — Buckingham Palace has released the menu for its lunchtime reception, which is expected to feed 650-odd guests drawn from the congregation that attended the wedding at Westminster Abbey.

The palace said guests would be served a selection of canapes, including:

— Cornish crab salad on lemon blini

— Pressed duck terrine with fruit chutney

— Roulade of goats' cheese with caramelised walnuts

— Assortment of palmiers and cheese straws

— Scottish smoked salmon rose on beetroot blini

— Miniature watercress and asparagus Tart

— Poached asparagus spears with Hollandaise sauce

— Quails eggs with celery salt

— Scottish langoustines with lemon mayonnaise pressed confit of pork belly with crayfish and crackling

— Wild mushroom and celeriac chausson

— Bubble and squeak with confit shoulder of lamb

— Grain mustard and honey-glazed chipolatas

— Smoked haddock fishcake with pea guacamole

— Miniature Yorkshire pudding with roast fillet of beef and horseradish mousse

— Gateau opera

— Blood orange pate de fruit

— Raspberry financier

— Rhubarb creme brulee tartlet

— Passion fruit praline

— White chocolate ganache truffle

— Milk chocolate praline with nuts

— Dark chocolate ganache truffle

Buckingham Palace added that guests would be served Pol Roger NV brut reserve champagne — along with other soft and alcoholic drinks.

The palace said that governors-general and prime ministers would be presented to the queen, the duke of Edinburgh, the prince of Wales, the duchess of Cornwall, and the newly-married royal couple. The reception was due to include the cutting of the wedding cake, as well as some speeches.

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