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Nineteenth-Century Menu Revisions

First Course: Second Course: Third Course: Fourth Course: Fifth Course: Sixth Course: Seventh Course: Eighth Course: Ninth Course:

Soup Hot hors d’oeuvres Cold hors d’oeuvres Intermediate fish course Intermediate meat, poultry, or game course Entrée Rotis (poultry, game, or beef) Salad Entremets (dessert)

. Figure 1.6 ,

NINETEENTH-CENTURY NINE-COURSE MENU FORMAT (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.)

An interpretation of this format appears in Figure 1.7, a menu developed by the artist Henri de Toulouse-Lautrec for a banquet party in Paris in 1896. It is in- teresting to note that the third course is imported trout from Lake Michigan in the United States. Some of the menu items are noted only by course, whereas others are specifically named. The seventh course, sweet, would have been a fruit

OXTAIL SOUP .,

HORS D’OEUVRE Lake Michigan Trout Haunch of Venison on a Puree of Chestnuts Foie Gras in a Crust

., SALAD ., SWEET COURSE .,

DESSERT Grand Table Wine, Vouvray, Corton

. Figure 1.7 ,

TOULOUSE-LAUTREC MENU, 1896 (Source: Toulouse-Lautrec and Joyant, The Art of Cuisine, 1966, p. 159)

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