Nineteenth-Century Menu Revisions
FIRST COURSE Tureen of Garbure Gratinée Palate of Beef à la Sainte-Menehould Kidneys with Fried Onion Tripe à la Poulette with Lemon Juice Rump of Beef with Root Vegetables Oxtail with Chestnut Puree Civet of Tongue à la Bourguignonne Paupiettes of Beef à l’Estouffade with Pickled Nasturtium Buds Filet of Beef Braised with Celery Beef Rissoles with Hazelnut Puree Beef Marrow on Toast
SECOND COURSE Roast Sirloin Endive Salad with Ox Tongue Beef à la Mode with White Jelly Cold Beef Gateau with Blood and Furancon Wine Glazed Turnips Beef Bone Marrow Pie with Bread Crumbs and Candy Sugar Beef Stock Aspic with Lemon Rind and Pralines Puree of Artichoke Hearts with Beef Stock and Almond Milk Beef Jelly with Alicante Wine and Verdun Mirabelles
. Figure 1.4 ,
DINNER FOR THE DUCE DE RICHELIEU (Source: The New Larousse Gastronomique, by Montagne. Copyright © 1977 by the Hamlyn Publishing Group, Inc. Reprinted by permission of Crown Publishers, a division of Random House, Inc)
The eighteenth-century menu underwent a metamorphosis to become the foundation of the twentieth-century banquet menu. The menu in Figure 1.4 de- tails the items served in two courses by the Duke de Richelieu to members of the Hanovarian Court. The duke was limited to serving meat-based menu items due to a shortage in his food supplies.
., Nineteenth-Century Menu Revisions
By 1867, the menu format contained a sharp reduction in the number of menu items offered and a separation of items into distinct menu categories. The menu in Figure 1.5, for example, was served at the Café Anglais in Paris in 1867. Figure 1.6 reflects the evolution of the classic banquet menu into the nine-course format.