After our aperitifs (a glass of sherry), the ladies were escorted to the table and the soup was served, a medley of harvest vegetables with a dollop of sour cream.
The next was the seafood course, shrimp cocktail in a bed of greens. And for those who do not eat shrimp, there was an alternative, a Victorian-type prank... a shrimp-like substitute was served with a straight face, false teeth gummies.
Turkey pot pie (called Blackbird pie for the occasion) was the main course, with haricots vert on the side. I made little bird prints across the top of each pie as if a blackbird had walked across the crust. A spring of rosemary, freshly cut from the garden adorned each.
To cleanse the palate, a small scoop of raspberry sorbet came next, garnished with a small meringue and chocolate spider.
The raspberry sorbet was followed by the desserts: a Victorian sponge cake, battenburg cake, and gingerbread cake. After which came tea and coffee, and a choice of meringue, madeleines, and almond crescents. The desserts and tea and coffee were followed by a cheese and biscuit plate (groans from the guests were audible as this was offered) and finally a selection of brandy, cognac and liqueurs. Wine and ice water were served throughout.