Paul Ainsworth served up roast pheasant with wine and truffle on Royal Recipes with Michael Buerk. The dish was served at a banquet given by The Prince Regent for the Grand Duke of Russia in 1817.
See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef
Related Posts
Paul Ainsworth marchpane rose recipe on Royal Recipes
Paul Ainsworth gingerbread recipe on Royal Recipes
Michael Caines warm salad of lobster with curry mayonnaise and mango vinaigrette recipe on Royal Recipes
Paul Ainsworth beef a la Royale recipe on Royal Recipes
Paul Ainsworth puff pastry parcels with a lobster filling recipe
Paul Ainsworth Italian arancini with leftover risotto and bolognese recipe on James Martin’s Saturday Morning
Paul Ainsworth mini Cornish pasties recipe
Paul Ainsworth brill quenelles with lobster recipe
Paul Ainsworth (cotelettes d’agneau Prince Albert) lamb chops with sweetbreads recipe 
Paul Ainsworth sherry trifle with raspberry jam recipe