The bills of fare for dinners with kings, presidents and dictators show how tastes have changed over 150 years
On Friday, 22 May 1896, guests of Queen Victoria at Windsor Castle had a lot on their plates. A handwritten menu shows “Her Majesty’s Dinner” offered soup with vermicelli, trout meunière, boudin (black pudding), quails, ducklings and spinach with croutons followed by peaches and cream, then cheese. For those still peckish, hot and cold meats including pork tongue and beef were laid out on a side table.
The finely decorated card is one of 4,600 menus in a unique collection being sold in Paris on Friday, spanning 150 years of high-society dining from the late 19th century.
