Late 19th - Exquisite French Menu Card - Elegant Handwritten Dining Experience - Formal Dinner - Decadent Cuisine - Historical Gastronomy

This elegant menu card from December 12, 1896, offers a fascinating glimpse into formal dining preferences of the late 19th century. The cover is adorned with a charming illustration of birds perched on a branch, indicating a refined aesthetic, and is addressed to 'Madame Noël.'

The handwritten menu outlines a sumptuous French-style meal. It begins with 'Potage velouté' (creamy soup), followed by 'Escalopes de veau Milanaises' (Milanese veal cutlets) and a sophisticated 'Filet de Chevreuil sauce poivrade' (roe deer fillet with pepper sauce). The game course features 'Perdreaux rôtis sur canapés' (roasted partridges on canapés), suggesting a lavish affair. Accompaniments include 'Petits pois à la Française' (French-style peas) and a rich 'Foie gras à la gelée' (foie gras in aspic). The meal concludes with a 'Glace Néja' (Néja ice cream), likely a specialty of the time, and a general 'Dessert' course. This menu reflects a period of elaborate culinary traditions, emphasizing rich ingredients and classic preparations.