1910s - French Restaurant Menu Card - Elegant Dining Experience from June 15, 1911 - Historic Culinary Document - Vintage Cuisine

The extensive selection of dishes reflects a rich French culinary heritage, beginning with 'Potage Crème de Laitue' (Cream of Lettuce Soup) and moving to 'Filets de Saumon a la Sainte Marie' (Salmon Fillets Saint Mary style). The elaborate main courses included 'Selles d'Agneau Provençales' (Saddles of Lamb Provençal style) and 'Poulardes du Mans Truffées' (Truffled Capons from Le Mans), complemented by luxurious 'Aspics de Foies Gras' (Foie Gras Aspics). Concluding the grand meal were delicate 'Asperges Sauce Hollandaise' (Asparagus with Hollandaise Sauce), 'Langoustes a la Russe' (Spiny Lobsters Russian style), and a refreshing dessert of 'Pêches Glacées' (Iced Peaches).

This document captures a significant moment in the history of French cuisine, illustrating the intricate and luxurious dining experiences of the 1910s.