Eating Royally by McGrady, Darren -- Read -- Imperial Library of Trantor

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COVER PAGE TITLE PAGE COPYRIGHT PAGE DEDICATION TABLE OF CONTENTS PREFACE OPENING A ROYAL INTRODUCTION

ROYAL TEA SCONES

CHAPTER 1: THE ROYAL YEAR CHAPTER 2: BUCKINGHAM PALACE: WINTER BALLS AND SUMMER TEAS

CROQUES MONSIEUR GLENEAGLES PÂTÉ CHILLED TOMATO AND DILL MOUSSE WITH LOBSTER STILTON AND PECAN SABLÉS WITH GRILLED PEARS HERBED CREPES WITH GOAT CHEESE AND MAPLE SALMON SAUSAGE ROLLS GAELIC STEAKS SPINACH SOUFFLÉ SAGE DERBY DAUPHINOISE POTATOES RASPBERRY ICE CREAM BATTENBURG CAKE CHOCOLATE BISCUIT CAKE EARL GREY TEA CAKE JAM AND CREAM SWISS ROLL RASPBERRY TARTLETS ICED COFFEE

CHAPTER 3: WINDSOR CASTLE: RITES OF SPRING

SPRING ASPARAGUS SOUP WITH DILL CUCUMBER AND MINT MOUSSE CHIVE CREAM DRESSING ROAST SPRING LEG OF LAMB BEEF WELLINGTON RACK OF LAMB WITH GARLIC, ROSEMARY, AND JUNIPER SOLE MURAT SALMON EN CROÛTE CHOUX À LA CHERBOURG (CABBAGE IN A CREAMY GARLIC AND BACON SAUCE) ROASTED SPRING VEGETABLES NORMANDY-STYLE BOULANGÈRE POTATOES PETIT POIS À LA FRANÇAIS (FRENCH-STYLE PEAS) POMMES FONDANTES DILL CREAM SAUCE VANILLA ICE CREAM ANDRASSY PUDDING CREPES ISLANDAISE COFFEE MOUSSE BRANDY SNAPS CRÈME BRÛLÉE ENGLISH PANCAKES CHOCOLATE PERFECTION PIE ROYAL BIRTHDAY CAKE VANILLA SUGAR LEMON MILLE-FEUILLE WITH RHUBARB COULIS FRAMBOISES ST. GEORGE LEMON CHEESE MULBERRY GIN

CHAPTER 4: HMY BRITANNIA: SUMMER ON THE HIGH SEAS

FRENCH DRESSING BEEF CARBONNADE EGGS DRUMKILBO CHEESE SOUFFLÉ POJARSKI SMITANE TENDERLOIN STEAKS WITH STILTON AND WALNUT CRUST AND MUSHROOM CREAM SAUCE HADDOCK ST. GERMAIN LEMON REFRESHER COLD LEMON SOUFFLÉ TARTE TATIN YOGURT BRÛLÉE WITH MANGO AND PAPAYA JAM AND CREAM SPONGE ISLE OF WIGHT PUDDING

CHAPTER 5: BALMORAL CASTLE: AUTUMN IN THE HIGHLANDS

CURRIED SALMON KEDGEREE SALMON FISHCAKES POACHED EGGS EN CROÛTE GRAVAD LAX WITH SAUCE SUEDOISE COTTAGE PIE MARINATED PORTABELLA MUSHROOMS STEAK DIANE TENDERLOIN STEAKS STUFFED WITH BOURSIN WITH A ROSEMARY, BELL PEPPER SAUCE POACHED SALMON WITH DILL HOLLANDAISE GOUJONS OF SALMON WITH TYROLIENNE SAUCE GLENFIDDICH CHOCOLATE MOUSSE SCOTTISH THISTLE SHORTBREAD SUMMER PUDDING CRATHIE CRUNCH BREAD AND BUTTER PUDDING GREEK YOGURT AND STRAWBERRY CHEESECAKE PEACH PRINCESS OLD ENGLISH APPLE PIE VEILED FARMER’S DAUGHTER QUEEN OF PUDDINGS BALMORAL STRAWBERRY JAM

CHAPTER 6: SANDRINGHAM HOUSE: A ROYAL CHRISTMAS

STILTON FRITTERS WITH CREAMY WALNUT DRESSING MASHED POTATOES ROAST TURKEY BREAD SAUCE PIQUANT DILL AND LIME SAUCE CHICKEN AND LEEK PIE CURRIED CHICKEN PIES VENISON STEW SUPREME OF PHEASANT STUFFED WITH GOAT CHEESE LAMB RAAN (INDIAN LEG OF LAMB) NAVARIN OF LAMB WITH HERBED DUMPLINGS IRISH STEW BREAST OF PHEASANT WITH A PEARL BARLEY “RISOTTO” BEEF CURRY—ENGLISH STYLE BASMATI RICE PILAF MINCE PIES TREACLE TART CHOCOLATE ROULADE “YULE LOG” TRADITIONAL IRISH SODA BREAD CHRISTMAS CAKE MULLED WINE BRANDY SAUCE CHRISTMAS PUDDING STEAMED SYRUP SPONGE PUDDING TRADITIONAL ENGLISH TRIFLE

CHAPTER 7: KENSINGTON PALACE: A HOME FOR ALL SEASONS

CARROT AND EGG ROULADE WITH MESCLUN SALAD AND A MAPLE GINGER DRESSING AVOCADO AND HEARTS OF PALM SALAD FALL GREENS WITH ROASTED BEETS, CARAMELIZED WALNUTS, AND GOAT CHEESE WITH WALNUT DRESSING PRESSED VEGETABLE TERRINE PARSNIP AND APPLE SOUP WITH PARMESAN-CHIVE FOAM STUFFED BELL PEPPERS SPINACH AND RED PEPPER ROULADE WITH SHAVED PARMESAN PEAR AND WALNUT SALAD WITH PARMESAN BALSAMIC DRESSING LOBSTER THERMIDOR SMOKED SALMON AND CRABMEAT CUSTARDS CHILLED TOMATO AND DILL MOUSSE (FAT-FREE VERSION) STUFFED AUBERGINE (STUFFED EGGPLANT) PUREED HERB DRESSING POACHED EGGS SUZETTE PEACH PANNA COTTA ICED PRALINE AND AMARETTO SOUFFLÉ WITH POACHED PEAR

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