tart. The eighth course, dessert, would have been fruit. Missing from this menu is the traditional cheese course that, when served, preceded the sweet course.
Another version of the reduced course adaptation is found in the menu served to Queen Victoria at Windsor Castle, England, on December 17, 1894, seen in Figure 1.8.
European menu presentation continued to influence the United States. Fig- ure 1.9 shows a banquet dinner given in 1866 for President Andrew Johnson at Delmonico’s restaurant in New York City.
POTAGE Vermicelli à la Windsor
À la Pazanne
POISSON La Barbeau, sauce Hollandaise
Les Filet Aigelfin Frits
ENTRÉES La Crouquettes de Volaille La Mousse de Grouse au Fumet
RELEVE Roast Beef Champignons Etuffe
ROTIS Les Canarde au Bigarade
La Chicores à la Crème
., ENTREMETS ., Le Pain de Pommes Rubane Chantilly ., FROMAGE Cheese Straws Side Table ., Hot and Cold Fowl, Tongue, Beef Les Beignets d’Anana
. Figure 1.8 ,
HER MAJESTY’S DINNER, MONDAY, DECEMBER 17, 1894 (Source: Reprinted with permission of PBC International from Greenstein, A la Carte: A Tour of Dining History, p. 123. © 1992)