Abstract :
NEARLY A century ago, the great French chef Escoffier created a menu to celebrate the coronation of George V in 1911: Caviar, Canteloupe melon; Clear turtle soup, Cold chicken veloute soup; Roast chicken George V; Saddle of Welsh lamb, Peas a l??anglaise; Duckling breasts in portwine aspic; Quail with grapes; Salad orientale, Artichoke hearts Grand Duc; Peaches Queen Mary, Petits fours, Fruit.
