1900s - Elegant French Menu Card From February 8, 1900 - Handwritten Dinner Plan With Classic Edwardian Cuisine - Historic Meal Revelation

This document is a meticulously handwritten menu card, dating back to February 8, 1900, offering a fascinating glimpse into the culinary traditions of the early 20th century. It details a multi-course dinner, showcasing a blend of sophisticated French dishes.

The meal commences with 'Potage velouté' (creamy soup), a refined start, followed by 'Saumon sauce verte' (salmon with green sauce), highlighting a delicate fish course. The main fare includes 'Suprêmes de volailles' (chicken supremes or chicken breasts) and 'Filet rôti' (roasted fillet or tenderloin), accompanied by 'Haricots verts' (green beans).

A particularly intriguing item is 'Chaud froid de canards sauvages' (chaud-froid of wild ducks), suggesting an elaborate preparation with a savory jelly glaze, indicative of a formal dining experience. The dinner concludes with 'Parfait au café' (coffee parfait), an elegant dessert, alongside a general mention of 'Dessert,' perhaps implying additional sweet treats.