Faux Meats & Fish
Faux Venison Steaks
$75: Set of Two Steaks
$100: Set of Two Steaks with "Special Sauce for Venison" and Blueberries
Faux Turkey
Partially carved, stuffed turkey.
$350
Faux Ham
Partially Carved Smoked Ham Butt
$300
Faux Ham Slices (collard greens optional)
$75: Set of Four Slices
$115: Set of Four Slices on Bed of Collard Greens
Faux Salt Pork
$75
Faux Kidney Stew & Waffles
$100
Bacon Slices
Set of 4 Slices: $32
Fried Eggs
$7 each
Faux Smoked Herring Filets
Set of 4
$75
Faux Baked Salmon Filets
Faux Baked Salmon Filets
$250: Set of Two
$350: Two Sets
Faux Entrees & Made Dishes
Victorian Sweet or Savory Patties
Patties were a popular type of pastry made in the 18th and 19th centuries. They were made by sandwiching fillings between two sheets of puff pastry. Dried fruit with spices, lobster, oyster, etc were popular types. Available in assorted shapes and sizes.
Reference Source: The Royal Book of Pastry and Confectionary (London, 1874)
$12 each
Victorian/Edwardian Cutlet Entree
Cutlets and Greens in an Espagnole Sauce
$150
Savory Vol au Vents
$200: Set of 16 Lamb-Filled Pastries (pictured)
Ask about custom fillings
Artichoke Hearts Topped With Eggs in Butter Sauce
This faux recreation was inspired by a recipe in Charlotte Mason's c.1777 cookbook, The Lady's Assistant (London).
$200: Set of 16
Asparagus Spears on Toast with Hollandaise Sauce
Asparagus Spears on Toast with Hollandaise Sauce
As shown (plate not included)
$125