If you were to be served this menu on a special anniversary, [please excuse the lack of French accenting in the spellings], there would hardly be any great surprise until you came to the wines:
Aside from the wines, there is much in that menu which might be provided at any special dinner today. And yet *:
The menu above was from that dinner. One marvels at how the ordinary mortal today is able to partake of such fare and not think twice about it.
What would the peasants have eaten in those days? Cake?
* I’ve lost the link but the site was “Talleyrand’s Culinary Fare”.
Soup
Imperatice and Fontanges
Hors d’oeuvres
Souffles a la reines
Removes
Fillet of sole a la venitienne
Escalopes of turbot au gratin
Saddle of mutton with Breton puree
Entrees
Chicken a la Portugaise
Hot quail pate Lobster a la Parisienne
Champagne sorbet
Roasts
Duckling a la rouennaise
Canapes of ortolan
Entremets
Aubergines a l’espagnole
Asparagus spears
Cassolettes princess
Desserts
Bombes glacees
Wines
Retour de l’Inde Madiera, sherry
Chateau -d’Yquem 1847
Chateau Margaux 1847
Chateau-Lafite 1847
Chateau-Latour 1848
Chambertin 1846, Champagne Roederer
Aside from the wines, there is much in that menu which might be provided at any special dinner today. And yet *:
Adolphe Duglere: born Bordeaux 1805, died Paris 1884
Duglere was a pupil of Careme’s and is always associated with the Cafe Anglais in Paris. The Cafe Anglais opened in the Boulevard des Italiens. It was named in honour of the peace treaty just signed between England and France, as he made it one of the most famous in the world.
He also managed the restaurant at Les Freres Provencaux and was the Head Chef at the kitchens of the Rothschild family’s kitchen The dishes he is famous for creating are Potage Germiny, souffle a la Anglaise, sole Duglere and the reknowned Anna Potatoes; named after Anna Deslions, a lady of high fashion at the time.
At an historic dinner, which became known as ‘the three Emperors’ due to the attendance of Alexander II, the future Alexander III, Wilhelm I of Prussia and Bismark, it was Duglere who was the Chef Patron. The dinner on June 7, 1867 was an expensive and extravagant affair even for those times.
The menu above was from that dinner. One marvels at how the ordinary mortal today is able to partake of such fare and not think twice about it.
What would the peasants have eaten in those days? Cake?
* I’ve lost the link but the site was “Talleyrand’s Culinary Fare”.
Try this.
ReplyDeleteYummy.
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