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Chapter One

Historical Banqueting

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.

Soup

POTAGE Vermicelli à la Windsor

À la Pazanne

.,

Fish

POISSON La Barbeau, sauce Hollandaise

Les Filet Aigelfin Frits

.,

Main Courses

ENTRÉES La Crouquettes de Volaille La Mousse de Grouse au Fumet

.,

Meat

RELEVE Roast Beef Champignons Etuffe

.,

Roast

ROTIS Les Canarde au Bigarade

La Chicores à la Crème

Sweets

Cheese

., 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)

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