I understand what each of the items on the menu is, but many are
joined in one canape in a way that I can't visualize. For instance,
the Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
Belly with Crayfish and Crackling. I just can't imagine that one.. .
I'd be willing to give everything a try, though.


The Lunchtime Reception
29th April 2011

The Queen is giving a lunchtime Reception at Buckingham Palace for
around 650 guests drawn from the Wedding Service congregation,
representing the Couple’s official and private lives.

Guests will be served a selection of canapés, including:

•Cornish Crab Salad on Lemon Blini
•Pressed Duck Terrine with Fruit Chutney
•Roulade of Goats Cheese with Caramelised Walnuts
•Assortment of Palmiers and Cheese Straws
•Scottish Smoked Salmon Rose on Beetroot Blini
•Miniature Watercress and Asparagus Tart
•Poached Asparagus spears with Hollandaise Sauce for Dipping
•Quails Eggs with Celery Salt
• Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
Belly with Crayfish and Crackling
•Wild Mushroom and Celeriac Chausson
•Bubble and Squeak with Confit Shoulder of Lamb
•Grain Mustard and honey-glazed Chipolatas
•Smoked Haddock Fishcake with Pea Guacamole
•Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish
Mousse
• Gateau Opera
•Blood Orange Pate de Fruit
•Raspberry Financier
•Rhubarb Crème Brulee Tartlet
•Passion Fruit Praline
•White Chocolate Ganache Truffle
•Milk Chocolate Praline with Nuts
•Dark Chocolate Ganache Truffle
Guests will be served Pol Roger NV Brut Réserve Champagne with a
selection of other soft and alcoholic drinks.

The wedding cake and a chocolate biscuit cake will also be served at
the Reception. The wedding cake, designed by Fiona Cairns, is made
from 17 individual fruit cakes (12 of which form the base) and has
eight tiers. The cake has been decorated with cream and white icing
using the Joseph Lambeth technique. There are up to 900 individually
iced flowers and leaves of 17 different varieties decorated on the
cake. A garland design around the middle of the cake matches the
architectural garlands decorated around the top of the Picture Gallery
in Buckingham Palace, the room in which the cake will be displayed.
The chocolate biscuit cake was created by Mcvitie’s Cake Company using
a Royal Family recipe at the special request of Prince William.

During the course of the Reception, Governors-General and Prime
Ministers of Realm Countries will be presented to The Queen and The
Duke of Edinburgh, The Prince of Wales and The Duchess of Cornwall and
the Bridal Couple. The Reception will include the cutting of the
wedding cake and some speeches.

Guests at the reception will be entertained by Claire Jones, the
official Harpist to HRH The Prince of Wales.

Notes to Editors

All the ingredients for the canapés have been carefully sourced from
Royal Warrant holding companies using UK-based ingredients. These
include:

•Gressingham Duck
•English Goats cheese from Paxton and Whitfield
•English Asparagus
•Welsh organic Celery Salt
•Langoustines from the North West Coast of Scotland
•Pork from the Cotswolds
•English Crayfish
•Windsor Estate Lamb
•Smoked Haddock from the East Coast of Scotland
•Beef from the Castle of Mey Selections in the North Highlands of
Scotland
•English Rhubarb
Approximately 10,000 canapés have been prepared by a team of 21 chefs,
led by Royal Chef Mark Flanagan.

The Joseph Lambeth Method is derived from a style of decorating that
was popular in England where chefs and decorators would use intricate
piping to create 3-D scrollwork, leaves, flowers, and other
decorations on a cake. A cake decorated in the Lambeth Method and
accented with fresh fruit or flowers is the wedding cake of choice for
anyone who wants a traditional looking, elegant wedding cake.
Each of the 17 different flower designs on the official wedding cake
has their own individual meaning according to the Language of Flowers.
They include:

•White Rose - National symbol of England
•Daffodil – National symbol of Wales, new beginnings
•Shamrock – National symbol of Ireland
•Thistle – National symbol of Scotland
•Acorns, Oak Leaf – Strength, endurance
•Myrtle – Love
•Ivy – Wedded Love, Marriage
•Lily-of-the-Valley – Sweetness, Humility
•Rose (Bridal) – Happiness, Love.
•Sweet William – Grant me one smile
•Honeysuckle – The Bond of Love
•Apple Blossom – Preference, Good Fortune
•White Heather – Protection, Wishes will come true
•Jasmine (White) – Amiability
•Daisy – Innocence, Beauty, Simplicity
•Orange Blossom – Marriage, Eternal Love, Fruitfulness
•Lavender – ardent attachment, devotion, success, and luck.

Janet US

On Apr 29, 11:16*am, Janet Bostwick > wrote:
> I understand what each of the items on the menu is, but many are
> joined in one canape in a way that I can't visualize. *For instance,
> the Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
> Belly with Crayfish and Crackling. *I just can't imagine that one.. .
> I'd be willing to give everything a try, though.
>
> The Lunchtime Reception
> 29th April 2011
>
> The Queen is giving a lunchtime Reception at Buckingham Palace for
> around 650 guests drawn from the Wedding Service congregation,
> representing the Couple’s official and private lives.
>
> Guests will be served a selection of canapés, including:
>
> •Cornish Crab Salad on Lemon Blini
> •Pressed Duck Terrine with Fruit Chutney
> •Roulade of Goats Cheese with Caramelised Walnuts
> •Assortment of Palmiers and Cheese Straws
> •Scottish Smoked Salmon Rose on Beetroot Blini
> •Miniature Watercress and Asparagus Tart
> •Poached Asparagus spears with Hollandaise Sauce for Dipping
> •Quails Eggs with Celery Salt
> • Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
> Belly with Crayfish and Crackling
> •Wild Mushroom and Celeriac Chausson
> •Bubble and Squeak with Confit Shoulder of Lamb
> •Grain Mustard and honey-glazed Chipolatas
> •Smoked Haddock Fishcake with Pea Guacamole
> •Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish
> Mousse
> • Gateau Opera
> •Blood Orange Pate de Fruit
> •Raspberry Financier
> •Rhubarb Crème Brulee Tartlet
> •Passion Fruit Praline
> •White Chocolate Ganache Truffle
> •Milk Chocolate Praline with Nuts
> •Dark Chocolate Ganache Truffle
> Guests will be served Pol Roger NV Brut Réserve Champagne with a
> selection of other soft and alcoholic drinks.
>
> The wedding cake and a chocolate biscuit cake will also be served at
> the Reception. The wedding cake, designed by Fiona Cairns, is made
> from 17 individual fruit cakes (12 of which form the base) and has
> eight tiers. The cake has been decorated with cream and white icing
> using the Joseph Lambeth technique. There are up to 900 individually
> iced flowers and leaves of 17 different varieties decorated on the
> cake. A garland design around the middle of the cake matches the
> architectural garlands decorated around the top of the Picture Gallery
> in Buckingham Palace, the room in which the cake will be displayed.
> The chocolate biscuit cake was created by Mcvitie’s Cake Company using
> a Royal Family recipe at the special request of Prince William.
>
> During the course of the Reception, Governors-General and Prime
> Ministers of Realm Countries will be presented to The Queen and The
> Duke of Edinburgh, The Prince of Wales and The Duchess of Cornwall and
> the Bridal Couple. *The Reception will include the cutting of the
> wedding cake and some speeches.
>
> Guests at the reception will be entertained by Claire Jones, the
> official Harpist to HRH The Prince of Wales.
>
> Notes to Editors
>
> All the ingredients for the canapés have been carefully sourced from
> Royal Warrant holding companies using UK-based ingredients. These
> include:
>
> •Gressingham Duck
> •English Goats cheese from Paxton and Whitfield
> •English Asparagus
> •Welsh organic Celery Salt
> •Langoustines from the North West Coast of Scotland
> •Pork from the Cotswolds
> •English Crayfish
> •Windsor Estate Lamb
> •Smoked Haddock from the East Coast of Scotland
> •Beef from the Castle of Mey Selections in the North Highlands of
> Scotland
> •English Rhubarb
> Approximately 10,000 canapés have been prepared by a team of 21 chefs,
> led by Royal Chef Mark Flanagan.
>
> The Joseph Lambeth Method is derived from a style of decorating that
> was popular in England where chefs and decorators would use intricate
> piping to create 3-D scrollwork, leaves, flowers, and other
> decorations on a cake. A cake decorated in the Lambeth Method and
> accented with fresh fruit or flowers is the wedding cake of choice for
> anyone who wants a traditional looking, elegant wedding cake.
> Each of the 17 different flower designs on the official wedding cake
> has their own individual meaning according to the Language of Flowers.
> They include:
>
> •White Rose - National symbol of England
> •Daffodil – National symbol of Wales, new beginnings
> •Shamrock – National symbol of Ireland
> •Thistle – National symbol of Scotland
> •Acorns, Oak Leaf – Strength, endurance
> •Myrtle – Love
> •Ivy – Wedded Love, Marriage
> •Lily-of-the-Valley – Sweetness, Humility
> •Rose (Bridal) – Happiness, Love.
> •Sweet William – Grant me one smile
> •Honeysuckle – The Bond of Love
> •Apple Blossom – Preference, Good Fortune
> •White Heather – Protection, Wishes will come true
> •Jasmine (White) – Amiability
> •Daisy – Innocence, Beauty, Simplicity
> •Orange Blossom – Marriage, Eternal Love, Fruitfulness
> •Lavender – ardent attachment, devotion, success, and luck.
>
> Janet US

Good god...just give then sloppy joe's.

On Apr 29, 11:17*am, Chemo the Clown > wrote:
> On Apr 29, 11:16*am, Janet Bostwick > wrote:
>
>
>
>
>
> > I understand what each of the items on the menu is, but many are
> > joined in one canape in a way that I can't visualize. *For instance,
> > the Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
> > Belly with Crayfish and Crackling. *I just can't imagine that one.. .
> > I'd be willing to give everything a try, though.
>
> > The Lunchtime Reception
> > 29th April 2011
>
> > The Queen is giving a lunchtime Reception at Buckingham Palace for
> > around 650 guests drawn from the Wedding Service congregation,
> > representing the Couple’s official and private lives.
>
> > Guests will be served a selection of canapés, including:
>
> > •Cornish Crab Salad on Lemon Blini
> > •Pressed Duck Terrine with Fruit Chutney
> > •Roulade of Goats Cheese with Caramelised Walnuts
> > •Assortment of Palmiers and Cheese Straws
> > •Scottish Smoked Salmon Rose on Beetroot Blini
> > •Miniature Watercress and Asparagus Tart
> > •Poached Asparagus spears with Hollandaise Sauce for Dipping
> > •Quails Eggs with Celery Salt
> > • Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
> > Belly with Crayfish and Crackling
> > •Wild Mushroom and Celeriac Chausson
> > •Bubble and Squeak with Confit Shoulder of Lamb
> > •Grain Mustard and honey-glazed Chipolatas
> > •Smoked Haddock Fishcake with Pea Guacamole
> > •Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish
> > Mousse
> > • Gateau Opera
> > •Blood Orange Pate de Fruit
> > •Raspberry Financier
> > •Rhubarb Crème Brulee Tartlet
> > •Passion Fruit Praline
> > •White Chocolate Ganache Truffle
> > •Milk Chocolate Praline with Nuts
> > •Dark Chocolate Ganache Truffle
> > Guests will be served Pol Roger NV Brut Réserve Champagne with a
> > selection of other soft and alcoholic drinks.
>
> > The wedding cake and a chocolate biscuit cake will also be served at
> > the Reception. The wedding cake, designed by Fiona Cairns, is made
> > from 17 individual fruit cakes (12 of which form the base) and has
> > eight tiers. The cake has been decorated with cream and white icing
> > using the Joseph Lambeth technique. There are up to 900 individually
> > iced flowers and leaves of 17 different varieties decorated on the
> > cake. A garland design around the middle of the cake matches the
> > architectural garlands decorated around the top of the Picture Gallery
> > in Buckingham Palace, the room in which the cake will be displayed.
> > The chocolate biscuit cake was created by Mcvitie’s Cake Company using
> > a Royal Family recipe at the special request of Prince William.
>
> > During the course of the Reception, Governors-General and Prime
> > Ministers of Realm Countries will be presented to The Queen and The
> > Duke of Edinburgh, The Prince of Wales and The Duchess of Cornwall and
> > the Bridal Couple. *The Reception will include the cutting of the
> > wedding cake and some speeches.
>
> > Guests at the reception will be entertained by Claire Jones, the
> > official Harpist to HRH The Prince of Wales.
>
> > Notes to Editors
>
> > All the ingredients for the canapés have been carefully sourced from
> > Royal Warrant holding companies using UK-based ingredients. These
> > include:
>
> > •Gressingham Duck
> > •English Goats cheese from Paxton and Whitfield
> > •English Asparagus
> > •Welsh organic Celery Salt
> > •Langoustines from the North West Coast of Scotland
> > •Pork from the Cotswolds
> > •English Crayfish
> > •Windsor Estate Lamb
> > •Smoked Haddock from the East Coast of Scotland
> > •Beef from the Castle of Mey Selections in the North Highlands of
> > Scotland
> > •English Rhubarb
> > Approximately 10,000 canapés have been prepared by a team of 21 chefs,
> > led by Royal Chef Mark Flanagan.
>
> > The Joseph Lambeth Method is derived from a style of decorating that
> > was popular in England where chefs and decorators would use intricate
> > piping to create 3-D scrollwork, leaves, flowers, and other
> > decorations on a cake. A cake decorated in the Lambeth Method and
> > accented with fresh fruit or flowers is the wedding cake of choice for
> > anyone who wants a traditional looking, elegant wedding cake.
> > Each of the 17 different flower designs on the official wedding cake
> > has their own individual meaning according to the Language of Flowers.
> > They include:
>
> > •White Rose - National symbol of England
> > •Daffodil – National symbol of Wales, new beginnings
> > •Shamrock – National symbol of Ireland
> > •Thistle – National symbol of Scotland
> > •Acorns, Oak Leaf – Strength, endurance
> > •Myrtle – Love
> > •Ivy – Wedded Love, Marriage
> > •Lily-of-the-Valley – Sweetness, Humility
> > •Rose (Bridal) – Happiness, Love.
> > •Sweet William – Grant me one smile
> > •Honeysuckle – The Bond of Love
> > •Apple Blossom – Preference, Good Fortune
> > •White Heather – Protection, Wishes will come true
> > •Jasmine (White) – Amiability
> > •Daisy – Innocence, Beauty, Simplicity
> > •Orange Blossom – Marriage, Eternal Love, Fruitfulness
> > •Lavender – ardent attachment, devotion, success, and luck.
>
> > Janet US
>
> Good god...just give then sloppy joe's.- Hide quoted text -
>
> - Show quoted text -

Come on now, it's a wedding reception. They should have gone to the
Cheesecake Factory...

Janet Bostwick wrote:
>
> All the ingredients for the canapés have been carefully sourced from
> Royal Warrant holding companies using UK-based ingredients. These
> include:

Now that's a foodie post of interest. Thanks!

I was actually hoping they'd have a roast swan. I've read that all
swans in the Themes river system are crown property because they are a
traditional centerpiece for a royal feast. I've read that last year for
the first time in decades the Queen joined the royal swan counter on his
annual count of the birds.

I've read that roast swan is even better than roast goose. I found a US
source for swan frozen and packed but at $999 including shipping I doubt
I will ever spring for one.

On Apr 29, 1:16*pm, Janet Bostwick > wrote:
> I understand what each of the items on the menu is, but many are
> joined in one canape in a way that I can't visualize. *For instance,
> the Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
> Belly with Crayfish and Crackling. *I just can't imagine that one.. .
> I'd be willing to give everything a try, though.

*sniperoo

What, no Spotted Dick?!

On Fri, 29 Apr 2011 13:24:48 -0700 (PDT), projectile vomit chick
> wrote:

>On Apr 29, 1:16*pm, Janet Bostwick > wrote:
>> I understand what each of the items on the menu is, but many are
>> joined in one canape in a way that I can't visualize. *For instance,
>> the Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
>> Belly with Crayfish and Crackling. *I just can't imagine that one.. .
>> I'd be willing to give everything a try, though.
>
>*sniperoo
>
>What, no Spotted Dick?!

Michael Jackson is dead.

Lou

projectile vomit chick wrote:
>Janet Bostwick wrote:
>> I understand what each of the items on the menu is, but many are
>> joined in one canape in a way that I can't visualize. *For instance,
>> the Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
>> Belly with Crayfish and Crackling. *I just can't imagine that one.. .
>> I'd be willing to give everything a try, though.
>
>*sniperoo
>
>What, no Spotted Dick?!

Enjoy:
http://yourfoodchoices.files.wordpre...otted-dick.jpg

On Apr 29, 2:16*pm, Janet Bostwick > wrote:
> Guests will be served a selection of canapés, including:
>
> •Cornish Crab Salad on Lemon Blini
> •Pressed Duck Terrine with Fruit Chutney
> •Roulade of Goats Cheese with Caramelised Walnuts
> •Assortment of Palmiers and Cheese Straws
> •Scottish Smoked Salmon Rose on Beetroot Blini
> •Miniature Watercress and Asparagus Tart
> •Poached Asparagus spears with Hollandaise Sauce for Dipping
> •Quails Eggs with Celery Salt
> • Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
> Belly with Crayfish and Crackling
> •Wild Mushroom and Celeriac Chausson
> •Bubble and Squeak with Confit Shoulder of Lamb
> •Grain Mustard and honey-glazed Chipolatas
> •Smoked Haddock Fishcake with Pea Guacamole
> •Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish
> Mousse
> • Gateau Opera
> •Blood Orange Pate de Fruit
> •Raspberry Financier
> •Rhubarb Crème Brulee Tartlet
> •Passion Fruit Praline
> •White Chocolate Ganache Truffle
> •Milk Chocolate Praline with Nuts
> •Dark Chocolate Ganache Truffle
> Guests will be served Pol Roger NV Brut Réserve Champagne with a
> selection of other soft and alcoholic drinks.

Whaaat? No peanut butter rollups on Wonder Bread?

The list is drool inducing. Thanks.

The cake was beautiful. The story about the different flowers on it
is very cool.

Sqwertz wrote:
> On Fri, 29 Apr 2011 12:16:33 -0600, Janet Bostwick wrote:
>
>
>>The Queen is giving a lunchtime Reception at Buckingham Palace for
>>around 650 guests drawn from the Wedding Service congregation,
>>representing the Couple�s official and private lives.

>
>
> I can't imagine the politics of inviting only 2000(?) people to a
> wedding. And then cherry-picking 650 of those for a special lunch.

Back in the 1970's for the sake of some trust funds that had been set up
years previously, the British courts delineated some 600 + specific
people as being directly descended from Queen Victoria.

And the Japanese Royal Family declined their invitation because of their
countries recent trauma.

>
> I wonder if the happy couple got to choose anybody.

The Wedding Breakfast was held at Buckingham Palace and Hosted by The
Queen and Prince Philip so i would assume it was Her party to give.

Even after Charles & Diana's wedding the parents (Liz & Phil) left the
palace to the kids for the evening party.

>
> So I take it they got married and she didn't stand him up at the
> altar? Bummer.

Second thoughts any time after they put your face on the tea towels is
considered rather bad form
--
JL
>
> -sw

Sqwertz wrote:
>
> So I take it they got married and she didn't stand him up at the
> altar? Bummer.

Even more fun would be to pull out an Irish flag
while doing it. They'd probably elect her Queen
in Ireland if she had done that.

That's enough to make one's head spin. The flower meanings are beautiful, but I wonder if anyone will remember all of them?

M. JL Esq. wrote:

>
> Second thoughts any time after they put your face on the tea towels is
> considered rather bad form
> --
> JL

I mean, come on, she wasn't thrust into it by inevitable circumstance.

They have known each other for almost 10 years and his hair is receding.
He's balding!

And she still married him.

I don't deny the genuine feelings they have for each other, I only
question the privilege in which they have it.
--
JL

On Fri, 29 Apr 2011 23:43:28 -0700, "M. JL Esq." >
wrote:

>M. JL Esq. wrote:
>
>>
>> Second thoughts any time after they put your face on the tea towels is
>> considered rather bad form
>> --
>> JL
>
>I mean, come on, she wasn't thrust into it by inevitable circumstance.
>
>They have known each other for almost 10 years and his hair is receding.
> He's balding!
>
>And she still married him.
>
>I don't deny the genuine feelings they have for each other, I only
>question the privilege in which they have it.

In a situation like this one, I suspect you'd have to walk 10 miles in
their shoes to determine and balance privilege against duty and
responsibility. Don't get me wrong, I understand that there are a
lot of nice perks, but never having a life of your own is a heavy
price.
Janet US

In article >,
Doug Freyburger > wrote:
>Janet Bostwick wrote:
>>
>> All the ingredients for the canap? have been carefully sourced from
>> Royal Warrant holding companies using UK-based ingredients. These
>> include:
>
>Now that's a foodie post of interest. Thanks!

Yes, a drool-worthy menu. In one of the vids on the official web page,
they talked with the head chef, and one of the kitchen staff was making
the pates de fruits - cutting them ever so precisely and rolling them in
sugar.

I read somewhere that Ms. Cairn's fruitcake is for sale at upscale grocers
in the UK. True? I'd like to try some - I HATE American fruitcake, but
English fruitcake is great. The decorations were wow. I enlarged the
photo on the Flickr set to see the detail. The "biscuit cake"
looked great too!

>I was actually hoping they'd have a roast swan. I've read that all
>swans in the Themes river system are crown property because they are a
>traditional centerpiece for a royal feast. I've read that last year for
>the first time in decades the Queen joined the royal swan counter on his
>annual count of the birds.

Yeah, I don't think it would have played well even with the whole
all-British locally-sourced theme.

>I've read that roast swan is even better than roast goose. I found a US
>source for swan frozen and packed but at $999 including shipping I doubt
>I will ever spring for one.

Yeah, I'll pass too.

Charlotte
--

On Apr 30, 2:43*am, "M. JL Esq." > wrote:
-

> They have known each other for almost 10 years and his hair is receding.
> * He's balding!
>

Aw, YOU know that old saw - when there's no top on the convertible,
there's still power under the hood.

On Apr 29, 4:04*pm, Brooklyn1 <Gravesend1> wrote:
> projectile vomit chick wrote:
> >Janet Bostwick wrote:
> >> I understand what each of the items on the menu is, but many are
> >> joined in one canape in a way that I can't visualize. *For instance,
> >> the Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
> >> Belly with Crayfish and Crackling. *I just can't imagine that one.. ..
> >> I'd be willing to give everything a try, though.
>
> >*sniperoo
>
> >What, no Spotted Dick?!
>
> Enjoy:http://yourfoodchoices.files.wordpre...otted-dick.jpg

lmao

Janet wrote:

> I understand what each of the items on the menu is, but many are
> joined in one canape in a way that I can't visualize. For instance,
> the Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
> Belly with Crayfish and Crackling. I just can't imagine that one.. .
> I'd be willing to give everything a try, though.

As another Janet noted, I think that's supposed to be two different items.


> .Smoked Haddock Fishcake with Pea Guacamole

Heh... Fish cakes with mushy peas! How English can you get?

Bob

On Fri, 29 Apr 2011 23:43:28 -0700, "M. JL Esq." >
wrote:

> I mean, come on, she wasn't thrust into it by inevitable circumstance.
>
> They have known each other for almost 10 years and his hair is receding.
> He's balding!
>
> And she still married him.
>
> I don't deny the genuine feelings they have for each other, I only
> question the privilege in which they have it.

I'm just glad they appear to really like/love each other. She has a
great deal of composure and doesn't appear to be a deer caught in the
headlights the way Diana was at first .

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 30 Apr 2011 21:43:57 -0700, "Bob Terwilliger"
> wrote:

>Janet wrote:
>
>> I understand what each of the items on the menu is, but many are
>> joined in one canape in a way that I can't visualize. For instance,
>> the Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
>> Belly with Crayfish and Crackling. I just can't imagine that one.. .
>> I'd be willing to give everything a try, though.
>
>As another Janet noted, I think that's supposed to be two different items.
>
snip
>Bob
I certainly makes more sense that way, but after watching some of the
cooking shows on TV, I was thinking that anything goes ;o}
Janet US

"Bob Terwilliger" > wrote in message
eb.com...
> Janet wrote:
>
>> I understand what each of the items on the menu is, but many are
>> joined in one canape in a way that I can't visualize. For instance,
>> the Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
>> Belly with Crayfish and Crackling. I just can't imagine that one.. .
>> I'd be willing to give everything a try, though.

> As another Janet noted, I think that's supposed to be two different items.

>> .Smoked Haddock Fishcake with Pea Guacamole

> Heh... Fish cakes with mushy peas! How English can you get?
>
> Bob

Oh, but "pea guacamole" sounds ever so much more elegant than "mushy peas!"

Felice

On Sun, 1 May 2011 12:15:24 -0400, "Felice" >
wrote:

>
>"Bob Terwilliger" > wrote in message
web.com...
>> Janet wrote:
>>
>>> I understand what each of the items on the menu is, but many are
>>> joined in one canape in a way that I can't visualize. For instance,
>>> the Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork
>>> Belly with Crayfish and Crackling. I just can't imagine that one.. .
>>> I'd be willing to give everything a try, though.
>
>> As another Janet noted, I think that's supposed to be two different items.
>
>>> .Smoked Haddock Fishcake with Pea Guacamole
>
>> Heh... Fish cakes with mushy peas! How English can you get?
>>
>> Bob
>
>Oh, but "pea guacamole" sounds ever so much more elegant than "mushy peas!"
>
>Felice
>
My husband and I got a big kick out of that one ;o}
Janet US