According to the newsletter I receive, Christopher Kimball and the other folks who do the magazine
Cook's Country and the excellent television show
America's Test Kitchen are working on a "12-course Victorian feast that we are hosting on November 7th as part of the work on my new book
Fannie’s Last Supper." Of course, since this is broad-scope "Victorian," it isn't all our era, but it sounds very tantalizing.
There are a few sample pictures here that are very interesting, especially the calves'-foot jelly.
Here's the rest of his description of the current state of this project:
"We are now onto the dessert chapters and have been testing elaborate jellies including a rhubarb mold filled with Bavarian cream, a Riesling jelly with a spiral pattern of champagne grapes sprinkled inside, and an elaborate multi-colored lemon jelly with a pineapple pattern on top (we had to create our own, all-natural homemade food colorings as well, using spinach for green, saffron for yellow, and cream for white). We are also deep into development on a Mandarin Cake which was popular in France in the late 19th century that consists of a bottom cake layer flavored with almonds and a top layer baked in a fluted mold, flavored with orange zest, and surrounded at the base with half tangerines filled with an orange jelly. It looks spectacular; now we have to make it taste as good as it looks."
