See recent galleries

Royal Wedding Food History

Slide 2 of 7

Prince Albert (George VI) and Elizabeth Bowes-Lyon (The Queen Mother), 1923

Prince Albert and Elizabeth Bowes-Lyon served guests a grand bill of fare featuring signature dishes named for members of the royal family: Consommé á la Windsor, Suprèmes de Saumon Reine Mary, Côtelettes d'Agneau Prince Albert, Chapons á la Strathmore and Fraises Duchesse Elizabeth.

Honor the Royal House of Windsor with a wonderful consommé of prosciutto with arugula and melon.

Photo © Trinity Mirror/Mirrorpix/Alamy

You might also like
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.