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.
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.
Sam and Sara Lucchese create handmade pasta out of their kitchen-garage adjacent to their Ballard home. Here, they illustrate the final steps in making pappardelle pasta.