Royal Wedding

I thought I’d check on the menu for recent royal weddings. When Princess Elizabeth married Philip in 1947, it was considered proper to serve this Anglo/Frenchy menu:

Filet of Sole Mountbattan

Perdreau en casserole

Haricots Verts

Pommes Noisettes

Salad Royale

Bombe Glacee Elizabeth




The wedding cake was 2.5 metres tall and topped with a silver sculpture of  St. George and the Dragon.

A Google search for the wedding breakfast for Prince Charles and Di reveals a “1981 a traditional royal wedding breakfast, where guests dined on gold plates filled with brill in lobster sauce, chicken breasts garnished with lamb mousse, and strawberries with Cornish cream washed down with claret and port before the groom brandished his ceremonial sword to cut the first slice of a five-tiered wedding cake adorned with emblems from his Naval days, sugar doves, and topped with a garden of confectionary roses, lilies of the valley, fuchsias and orchids accenting an ornamental “C” and “D.”

Naturally, this led me to ponder the declaration made by Prince William and his bride that they wanted none of all this pomp and circumstance and instead plan to wash their own dishes and do their own vacuuming.

Further research leads to the startling discovery that American chefs are coming up with their own ideas of what would appropriate wedding breakfast fare. I think Marcus Samuelsson is on the ball with Fish and Chips. Poor Rocco DiSpirito misses the point (again) suggesting White Truffle Risotto. Nonchef Paula Dean bizarrely proposes Banana Pudding which exhibits no knowledge of culinary history whatso…

I, however think, as always, I have the answer. I echo the words of W. Somerset Maugham (1874-1965) who wisely noted “To eat well in England you should have breakfast three times a day.” This means, for a thoroughly modern couple there should be roaming trucks offering the roaring crowds what we Brits love most: egg and chips, egg, bacon and chips, egg, bacon, sausage and chips, sausage, bacon, egg and chips and cold toast. Tea. And rhubarb.

And for dessert, we must honor our very own British culinary wizard: Heston Blumenthal, whose bacon and egg ice cream will surely beat the band and prove to be a welcome ending for the royal wedding feast.

There you have it.

Long may they reign.

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