1910s - Historic Handwritten French Dinner Menu from 1914 - Elegant Culinary Document from France - Classic French Cuisine - Vintage Dining

The multi-course meal outlined on the menu begins with 'Potage Velouté' (Velouté Soup), followed by 'Feuillantines aux œufs' (Crispy pastries with eggs) and 'Rillettes et croûtes' (Rillettes and croutons). The main courses feature 'Saumon au Chablis' (Salmon with Chablis sauce), 'Petits pois à la française' (French-style peas), and 'Langouste' (Spiny Lobster). A 'Gâteau Siguaray' (Siguaray Cake) is listed before the general 'Dessert'. The selection of beverages includes prestigious wines such as 'Château Filhot' (a Premier Cru Classé de Sauternes, a sweet wine) and 'Château Pavie' (a Premier Grand Cru Classé from Saint-Émilion, a red wine), culminating with 'Champagne'.

This detailed enumeration reflects a sophisticated and lavish culinary affair.