1910s - French Dinner and Lunch Menu - Elegant Vintage Event Card with Swans - Historical Culinary Document - WWI Era Fine Dining

The luncheon, titled 'DÉJEUNER,' presents a multi-course meal beginning with 'Potage Velouté' (Creamy Soup) and including substantial dishes such as 'Filet de Bœuf sauce Périgueux' (Beef Fillet with Périgueux Sauce) and 'Gigot de Pré-Salé' (Salt-marsh Lamb Leg). Desserts feature 'Gâteau de Gruau' (Oatmeal Cake), 'Pièce Montée' (Tiered Pastry), and 'Fruits.'.

The dinner, or 'DÎNER,' continues this lavish theme with 'Potage au Tapioca' (Tapioca Soup), 'Escalopes de Veau' (Veal Escalopes), and 'Poulets de Grain rôtis' (Roasted Grain-fed Chickens). Notable accompaniments include 'Asperges sauce Mousseline' (Asparagus with Mousseline Sauce) and a 'Gâteau Brésilien' (Brazilian Cake). Both meals conclude with 'Vins - Champagne' (Wines - Champagne) and 'Café - Liqueurs' (Coffee - Liqueurs), highlighting the comprehensive nature of the dining experience.