Late 19th - Handwritten French Menu Card from 1893 - Formal Dinner - Vintage Culinary Document - Historical Gastronomy

This elegant, handwritten menu card dates back to August 30, 1893, and offers a glimpse into formal dining practices of the late 19th century. The document, titled 'Menu du 30 Août 93' (Menu of August 30, 93), lists a sophisticated multi-course meal, suggesting a special occasion or a high-end establishment. The impeccable cursive script adds to the charm and historical value of this culinary artifact, illustrating the refined aesthetics of the era.

The extensive meal begins with 'Potage aux perles' (pearl soup), followed by 'Hors d'œuvres' (appetizers). The fish course features 'Turbot sauce hollandaise' (turbot with Hollandaise sauce). Meat dishes include 'Filet de bœuf sauce chevreuil' (beef fillet with venison sauce) and 'Filet de lièvre à la st hubert' (hare fillet Saint Hubert style). Further courses present 'Perdreaux truffés' (truffled partridges), 'Galantine truffée' (truffled galantine), and 'Écrevisses' (crayfish), alongside a 'Salade russe' (Russian salad). The meal concludes with classic 'Plum-pudding' and 'Dessert.'

This detailed menu reflects the elaborate culinary traditions and tastes prevalent in France during the Belle Époque.