After William and Catherine said their vows in a moving Westminster ceremony, they have joined Queen Elizabeth and 650 select guests to enjoy a marvelous wedding reception at Buckingham Palace.
Royal Chef Mark Flanagan and his supportive team of 21 chefs have worked carefully for days prepping and then adding the final touches to over 10,000 canapes – truly a task only for the skilled.
And now, with fanfare, is the menu they have created:
- 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 for Dipping
- 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 Crème Brulee Tartlet
- Passion Fruit Praline
- White and Dark Chocolate Ganache Truffle
- Milk Chocolate Praline with Nuts
What stunning display of talent and creativity. And the champagne to be enjoyed? Why Pol Roger, of course - Winston Churchill's favorite!
Here's to love and a great evening of fun and happy memories for all attending. (But please, will someone there see that Chef and his shaff enjoy a glass of bubbly as well. Well done gentlemen!)
Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011