1900s - Vintage Handwritten French Dinner Menu Card, 1901 - Offering Classic French Cuisine with Truffled Pullets and Woodcock Pâté.

This document is a handwritten menu card, meticulously penned for a dinner held on March 17, 1901, at the residence of Mr. Dumont. It offers a fascinating glimpse into the culinary preferences of early 20th-century French fine dining.

The meal commenced with 'Potage velouté' (velvety soup), followed by 'Croquettes de riz à l'italienne' (Italian-style rice croquettes) and a sophisticated 'Jambon Sauce Madère' (ham with Madeira sauce). The main courses featured opulent dishes such as 'Timbale Graff' (a savory Graff timbale) and 'Poulardes truffées' (truffled pullets), indicating a luxurious spread. Further culinary delights included 'Croûte aux champignons' (mushroom vol-au-vent) and 'Pâté de bécasses' (woodcock pâté), demonstrating a rich and diverse palate.

A fresh 'Salade' (salad) was served before concluding the elaborate meal with 'Glace boule de neige' (snowball ice cream), a charming and refreshing dessert. This menu card serves as a remarkable historical artifact, showcasing the elegance and gastronomic tradition prevalent in France at the turn of the century.