British Foreign Policy 1815-65

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Alexis Soyer’s “Macedoine Ludersienne a l’Alexandre II”

This dish was composed of -

12 boxes of preserved lobsters
2 cases lof preserved ampreys
2 cases of preserved sardines
2 bottles of preserved anchovies
1 case of preserved caviar
1 case of preserved sturgeon
1 case of preserved thunny
2 cases of preserved oysters
1 pound of fresh prawns
4 pounds turbot clouté
12 Russian pickled cucumbers
4 bottles pickled olives
1 bottle mixed pickles
1 bottle Indian ditto
1 bottle pickled French beans
2 bottles picked mushrooms
½ bottle mangoes
2 bottles of pickled French truffles
2 cases of preserved peas
2 cases preserved mixed vegetables
100 eggs
2 bottles of preserved cockscombs.

The opening of Soyer's Field Kitchen outside Sevastopol

The sauce was composed of six bottles of salad oil, one of Tarragon vinegar, half a bottle of Chilli vinegar, two boxes of preserved cream, (whipped), four ounces of sugar, six eschalots, salt, cayenne pepper, mustard, and a quarter of an ounce of Oriental herbs which are quite unknown in England