What it was like eating at Charles and Diana's lavish wedding reception

THE meal began with quenelle of brill, which East basically A very fluffy fish pellet, In lobster sauce. That was follow up by THE aforementioned chicken flat appointed After Diane. Sides were Wildcat beans, cream of but, And new potatoes. A salad was served, And For dessert, there were strawberries, coagulated cream, And, of course, cake. THE New York Times reported In nineteen eighty one that THE "official" cake was A fruit cake laced with rum. He was designed by David Avery, head baker has THE Royal Naval Kitchen School, And had five levels decorated with flowers, THE Royal coat of arm, And Diane And Charles' initials. Avery said he will Never reveal THE recipe: "I Never Never, And Never will TO DO. I have has been request a lot times, but no."

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Of course, there were top of the line spirits offerings. THE wines selected For THE marriage banquet were Brauneberger Juffer Spatula 1976 (A Reisling), Castle Tower 1959 (wine critical Jeff Survey describe he as "balancing power And grace... luminous, spicy, complete, And deep, with layers of the tobacco, cedar, cigar box, smoke, Spice up, ash, oceanic perfumes, And red fruit"), Krug 1969 (A Ancient Raw Champagne that Currently sell For on 4000$), And Taylor 1955 (A ancient port with "pure black cherry liquor, Spice up, And chocolate character").