1910s - Vintage French Cuisine Menu - Handwritten Dinner Party Card - Elegant Fine Dining Culinary History Document - March 19th Wines

This is a vintage menu card from the early 20th century, likely dating to the 1910s. The document features an elegant design, with a decorative border adorned with floral garlands at the top, printed in warm, earthy tones. The main content, including the date '19 Mars' (March 19th) and all the culinary selections, is meticulously handwritten in a flowing, purple ink script, characteristic of the era's refined penmanship. This menu provides a fascinating glimpse into the fine dining experiences and haute cuisine prevalent at the time, showcasing a sophisticated array of dishes and accompanying wines for a special occasion.

The extensive dinner offering begins with 'Consommé en tasses' (Consommé in cups) and 'Délices de Carême' (Lenten Delights), followed by rich courses such as 'Foie gras à la Bohémienne' (Foie gras Bohemian style), 'Tournedos Sacha,' and 'Galantine à la gelée' (Galantine in aspic). Game is featured with 'Gélinottes étoffées sur toast' (Stuffed Hazel Grouse on toast), complemented by 'Artichauts à la St. Michel' (Artichokes St. Michel style). The meal concludes with two distinct ice cream preparations: 'Glace Cécile-Marie' (Cecile-Marie Ice Cream) and 'Bananes' (Bananas), before a general 'Dessert' course. The carefully selected wine pairings include 'Château Filhot' (Château Filhot), 'Château Pavie' (Château Pavie from Saint-Émilion), and, of course, 'Champagne,' indicating a truly lavish and memorable gastronomic event.