Late 19th - Handwritten French Menu Card - Elegant Dinner - Foie Gras - Roasted Turkey - Charlotte Gaufree - Culinary History Document

This Late 19th-century document is a meticulously handwritten French menu, detailing an elaborate dinner planned for November 21st, 1896. It begins with 'Potage Crécy' (Crécy Soup), a classic carrot-based purée, followed by 'Salamis de Perdreaux' (Salamis of Partridges), a rich dish of game birds prepared in a sauce. The third course, 'Timbale milanaise' presents an intriguing culinary item, possibly a unique preparation or a variant of 'Émincé à la Milanaise' (minced meat, often veal, Milanese style).

The main course features 'Dinde rôtie aux marrons' (Roasted Turkey with Chestnuts), a festive and hearty dish, accompanied by 'Petits pois à l'anglaise' (Peas English Style), simple peas likely buttered and seasoned. A luxurious 'Foie gras à la gelée' (Foie Gras in Aspic) precedes a refreshing 'Salade' (Salad). The meal concludes with a delightful 'Charlotte gaufree' (Waffle Charlotte), suggesting a cake with a unique, waffle-like texture or presentation, alongside 'Fruits - Dessert' (Fruits - Dessert), offering a sweet and fresh ending to this grand turn-of-the-century feast. This menu provides a fascinating glimpse into the refined dining traditions of the era.