Edward VII: "Edward VII" is the name given, in classical cuisine, to many preparations dedicated to the King of Great Britain and Ireland (London 1841 - id. 1910).
This well-informed gourmet was dedicated to sumptuous dishes: Prince of Wales turbot, poached, garnished with oysters and fried mussels and topped with a champagne sauce seasoned with curry and thickened with crayfish butter.
The Edward VII brill, poached in white wine and garnished with florets in a duchess apple mixture, served with a m...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.