The main course - roast regality
Roast beef and roast duck, stuffings x three and vegetables x lots..
Galantine sauce (red) - juice from the roast beef, claret, red wine vinegar, herbs, spices, onions, garlic, breadcrumbs.
Sauce for the duck (top) - juices from the roast, white wine, onions, garlic and apricots.
Syllabub made with whipped cream, brandy, fruit preserved in brandy and a touch of fruit syrup. Syllabub with roast meat is an Elizabethan and Jacobean tradition but proved very popular today.
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