April 29, 2011 / 4:02 PM / 7 years ago

Factbox: The royal wedding reception

(Reuters) - Some 650 guests attended a reception at Queen Elizabeth’s Buckingham Palace residence following the wedding of Britain’s Prince William to Kate Middleton in London on Friday.

Here are details of the reception.

* The guests were served Pol Roger NV Brut Reserve Champagne along with other soft and alcoholic drinks.

* About 10,000 canapes were made by a team of 21 chefs at the palace using produce sourced from Royal Warrant holding companies using British-based ingredients. They included:

Cornish Crab Salad on Lemon Blini

Pressed Duck Terrine with Fruit Chutney

Roulade of Goats Cheese with Caramelised Walnuts

Assortment of Palmiers and Cheese Straws

Scottish Smoked Salmon Rose on Beetroot Blini

Miniature Watercress and Asparagus Tart

Poached Asparagus spears with Hollandaise Sauce for Dipping

Quails’ Eggs with Celery Salt

Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork Belly with Crayfish and Crackling

Wild Mushroom and Celeriac Chausson

Bubble and Squeak with Confit Shoulder of Lamb

Grain Mustard and honey-glazed Chipolatas

Smoked Haddock Fishcake with Pea Guacamole

Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse

Gateau Opera

Blood Orange Pate de Fruit

Raspberry Financier

Rhubarb Creme Brulee Tartlet

Passion Fruit Praline

White Chocolate Ganache Truffle

Milk Chocolate Praline with Nuts

Dark Chocolate Ganache Truffle

* At the reception, a traditional wedding cake, designed by Fiona Cairns, will be served. It was made from 17 individual fruit cakes, 12 of which form the base, and has eight tiers. There are up to 900 individually iced flowers and leaves of 17 different varieties decorated on the cake.

There will also be a chocolate biscuit cake created by Mcvitie’s Cake Company using a Royal Family recipe at the special request of Prince William.

* During the reception the guests will be entertained by Claire Jones, the official Harpist to William’s father Prince Charles.

Reporting by Michael Holden, editing by Paul Casciato

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