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| Fashion ~ Pre -revolution ~Sumptuarylaws ~Post-revolution ~Fashion in Les Mis
Gardens ~17th Century ~18th Century ~19th Century ~Versailles Gambling ~Pre-Revolutionary ~Cafés & Cercles Opéra
& Theatre Etiquette ~Promenade ~Dances ~Dinner ~Casinos and Salons Bibliography ~Fashion ~Etiquette ~Restaurants ~Opéra ~Picture Bibliography
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(suggested summer dinner for fifteen guests)
One large roast beef to be placed in the center of the table FIRST SERVICE Two soups: Cucumber soup Green pea soup with croutons Four appetizers: Fried mutton feet Veal roast in pastry Small pates Melons SECOND SERVICE Boiled leg of mutton Roast veal marinated in cream Duckling with peas Squab with herbs Two Chickens with little white onions Rabbit steaks with cucumbers THIRD SERVICE Replaced the roast beef in the center by a large brioche Four roasts: One small turkey One capon Four partridges Six squab roasted like quails Two green salads FOURTH SERVICE Apricot tartlets Scrambled eggs Vine-leaf fritters Cookies Small white beans in cream Artichokes with butter sauce FIFTH SERVICE: DESSERT A large bowl of fresh fruit to be placed in the center of the table Four compotes: Peaches Prunes Pears Green grapes Four plates of ice cream One plate of cream cheese One plate of pastries
Return to History of the Restaurant Return to Restaurants and the French Revolution Return to Pleasures and Pastimes of the Bourgeoisie
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