This is the recipe used by Francatelli, chef to Queen Victoria from about 1846 to 1853, for cooking a cygnet. High-ranking among French chefs, he worked for English royalty and nobility for years. He appreciated traditional cooking and the quality of English ingredients, and he contrived to give Queen Victoria some of the traditional dishes she preferred (such as marrow on toast for tea in winter at Balmoral) while making state banquets suitably splendid. C
