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The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-givingEllwanger, George H. (George Herman)

History

The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving

Name: The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving
Author: Ellwanger, George H. (George Herman)

Ellwanger, George H. (George Herman)

Gastronomy

The menu of the dinner at the Rocher will prove attractive reading--in
marked contrast to the average bill of fare, which is so often made
up for the eye and is generally without originality or distinction.
What an embarrassment of riches in the entrées! how imposing the large
pieces! what a pageant of delectable entremets! How majestically the
bisque of crabs leads off the fête, and pike and turbot proudly stem
the tide! The comparative absence of vegetables need not be criticised,
as these naturally figure as garnishes of several of the dishes. The
asparagus, too, would take the place of a salad which is not included;
and with so varied a programme oysters may well have been dispensed
with for lack of sufficient space. That each individual dish was a
triumph we may rest assured, or some word of depreciation for future
guidance would certainly have appeared in the "Almanach."


                  Menu de 24 Couverts, pour le Jeudi

                          28 Novembre, 1809.


                              4 Potages.

    Une bisque d'écrevisses.
    Un potage à la Reine au lait d'amandes, avec biscotes.
    Une Julienne aux pointes d'asperges.
    Un consommé de volaille.


                         4 Relevés de Potages.

    Un brochet à la Chambord.
    Une dinde aux truffes.
    Un turbot.
    Une culotte de bœuf au vin de Madère, garnie de légumes.


                              12 Entrées.

    Un aspic de filets mignons de perdreaux.
    Une jardinière.
    Des filets de poularde, piqués aux truffes.
    Des perdreaux rouges au fumet.
    Des filets de mauviette sautés.
    Des scaloppes de poularde, au velouté.
    Des filets de lapereaux, en turban.
    Un vol au vent à la financière.
    Des ailerons piqués, à la chicorée.
    Deux poulets de grains au beurre d'écrevisse.
    Des scaloppes de saumon, à l'espagnole.
    Des filets mignons, piqués de truffes.


                            SECOND SERVICE.


                           4 grosses Pièces.

    Une truite.
    Une pâté de foies gras.
    Des écrevisses.
    Un jambon glacé.


                            4 Plats de Rôt.

    Un faisan.
    Des éperlans.
    Des bécassines.
    Des soles.


                             8 Entremêts.

    Une jatte de blancmanger.
    Un miroton de pommes.
    Des asperges en branche.
    Des truffes à la serviette.
    Une jatte de gelée d'orange.
    Un soufflé à la vanille.
    Des cardons à la moelle.
    Des truffes à la serviette.

Public-domain text, read in full here on John Shaqi.

Opening the text

History

The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving

Ellwanger, George H. (George Herman)

Gastronomy

The menu of the dinner at the Rocher will prove attractive reading--in
marked contrast to the average bill of fare, which is so often made
up for the eye and is generally without originality or distinction.
What an embarrassment of riches in the entrées! how imposing the large
pieces! what a pageant of delectable entremets! How majestically the
bisque of crabs leads off the fête, and pike and turbot proudly stem
the tide! The comparative absence of vegetables need not be criticised,
as these naturally figure as garnishes of several of the dishes. The
asparagus, too, would take the place of a salad which is not included;
and with so varied a programme oysters may well have been dispensed
with for lack of sufficient space. That each individual dish was a
triumph we may rest assured, or some word of depreciation for future
guidance would certainly have appeared in the "Almanach."


                  Menu de 24 Couverts, pour le Jeudi

                          28 Novembre, 1809.


                              4 Potages.

    Une bisque d'écrevisses.
    Un potage à la Reine au lait d'amandes, avec biscotes.
    Une Julienne aux pointes d'asperges.
    Un consommé de volaille.


                         4 Relevés de Potages.

    Un brochet à la Chambord.
    Une dinde aux truffes.
    Un turbot.
    Une culotte de bœuf au vin de Madère, garnie de légumes.


                              12 Entrées.

    Un aspic de filets mignons de perdreaux.
    Une jardinière.
    Des filets de poularde, piqués aux truffes.
    Des perdreaux rouges au fumet.
    Des filets de mauviette sautés.
    Des scaloppes de poularde, au velouté.
    Des filets de lapereaux, en turban.
    Un vol au vent à la financière.
    Des ailerons piqués, à la chicorée.
    Deux poulets de grains au beurre d'écrevisse.
    Des scaloppes de saumon, à l'espagnole.
    Des filets mignons, piqués de truffes.


                            SECOND SERVICE.


                           4 grosses Pièces.

    Une truite.
    Une pâté de foies gras.
    Des écrevisses.
    Un jambon glacé.


                            4 Plats de Rôt.

    Un faisan.
    Des éperlans.
    Des bécassines.
    Des soles.


                             8 Entremêts.

    Une jatte de blancmanger.
    Un miroton de pommes.
    Des asperges en branche.
    Des truffes à la serviette.
    Une jatte de gelée d'orange.
    Un soufflé à la vanille.
    Des cardons à la moelle.
    Des truffes à la serviette.

Public-domain text, read in full here on John Shaqi.

The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving

The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving

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