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Chapter One

Historical Banqueting

SOUPS Imperatice—Fontanges

.,

INTERMEDIATE COURSE Soufflé à la Reine Filet of Sole à la Venitienne Callops of Tubot au Gratin Saddle of Mutton with Breton Puree

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ENTRÉES Chickens à la Portugaise Hot Quail Pâté Lobster à la Parisienne Champagne Sorbets

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ROTS Duckling à la Rouennaise Canapés of Bunting

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FINAL COURSE Aubergines à l’Espagnole Asparagus Cassoulets Princesse Iced Bombe Fruit

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WINES Madère Retour des Indes 1846 Sherry 1821 Chateau-D’Yguem 1847 Chambertin 1847 Chateau-Margaux 1847 Chateau-Latour 1847 Chateau-Lafite 1848

. Figure 1.5 ,

MENU SERVED AT THE CAFÉ ANGLAIS, PARIS, 1867 (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.)

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