Fannie Rehearsal Dinner Menu

Here is the actual menu from the rehearsal dinner that we are giving tomorrow for our 12-course Victorian feast. Cooking was started Wednesday and the rehearsal is Saturday at 6PM in Boston. Starting to get very, very nervous.

DUXBURY ISLAND CREEK OYSTERS

1990 Veuve Clicquot La Grande Dame

MOCK TURTLE SOUP

Lustau Rare Amontillado Escuadrilla Sherry

RISSOLES

1996 Heimbourg Pinot Gris, Domaine Zind Humbrecht

LOBSTER A L’AMERICAINE

2005 Saint Joseph Blanc Lyseras, Yves Cuilleron

SADDLE OF VENISON WITH POTATOES LYONNAISE, SUGARED BEETS

AND CURRANT JELLY SAUCE

1986 Château La Mission Haut Brion

WOOD-GRILLED SALMON

2005 Riechsrat von Buhl Riesling Spatlese Trocken Pfalz Forster Ungeheuer

FRIED BABY ARTICHOKES

CANTON FROZEN PUNCH

ROAST GOOSE WITH CHESTNUT STUFFING AND APPLESAUCE

1999 Leroy Beaune 1er Cru Belissands

THREE MOLDED VICTORIAN JELLIES

MANDARIN CAKE

1988 Château Guiraud 1er Grand Cru Classe

COFFEE, CHEESE, CRACKERS AND BONBONS


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Published in: on October 23, 2009 at 5:14 pm  Comments (4)  

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4 CommentsLeave a comment

  1. So, what’s on the kiddie menu???

    Just kidding.

  2. That sounds exquisite! It’s giving me ideas for a Victorian-themed dinner that my boyfriend and I were planning as well.

  3. Will have this taken care of today — thanks.

  4. I just recreated one of Fanny Farmer’s twelve-course menus from the 1896 edition. It was our holiday supper party. What a treat to taste the past! Our fourteen guests began with oysters at 7 and ended their meal at midnight with Cafe Noir. Many came in Victorian dress. It was a magical experience.


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