As train lunches go, it takes some beating. Starting with a mound of caviar, the menu moves through trout, lamb, chicken and partridge, asparagus and cheese soufflé, before finishing with a few serious puddings. It certainly beats a sausage roll.But this was no ordinary lunch, rather a feast served for Edward VII aboard a train from Paris to Cherbourg on May 4, 1903. And one of ten royal menus about to be auctioned off at Drouot Auctioneers in Paris.They range from a dinner for at Balmoral in October 1885, right up to the dinner served after the wedding of the Prince and in 2011. And they make fascinating reading, an insight into over a century's worth of royal eating.
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