The Whole Art of Dining – Banquets

NOVEMBER 9 THE LORD MAYOR’S BANQUET

WINES SHERRY: AMONTILLADO

CHAMPAGNE: CLICQUOT, 1906 BOLLINGER, 1906 ROEDERER, 1906

CLARET: CHÂTEAU LA ROSE, 1899

PORT WINE: GoNZALEZ’S OLD PORTUGAL

BRANDY: DENIS MONNIÉ, 1865

SCHWEPPES’ MALVERN AND SODA WATERS

MENU

TURTLE: CLEAR TURTLE

FRIED FILLETS OF SOLES TARTARE SAUCE

MUTTON CUTLETS ROYALE

BARON OF BEEF. SALADS

CASSEROLE OF PHEASANT

SMOKED TONGUE

ORANGE JELLY – CHALOTTE RUSSE CREAMS – BAVAROIS MERINGUES MAIDS OF HONOUR PETITS GATEAUX

ICE

DESSERT

The menu cards for 1914 bore a specially pretty design in colours, representing the intertwined flags of the allied nations at war.

The catering of these renowned banquets is carried out in excellent style by Messrs. Ring & Brymer.