Late 19th - Vintage French Menu Card - Elegant Handwritten Dinner Options - Historical Culinary Document from 1897

This vintage French menu card, dated April 3rd, 1897, offers a captivating glimpse into the formal dining experiences of the late 19th century. The elegant script, written in a deep purple ink, presents a sophisticated multi-course meal, starting with 'Potage Crécy' (Crécy soup), a classic carrot soup.

Following the soup, guests would have enjoyed 'Riz de Veau Financière' (Veal rice Financière style), suggesting a rich and elaborate preparation, perhaps with truffles and Madeira wine. The main poultry course features 'Poulets nouveaux Demi-deuil' (New chickens Half-mourning style), typically meaning young chickens with truffle slices inserted under the skin, creating a stark contrast in appearance. This is followed by 'Filet rôti' (Roasted fillet) and 'Croûte aux champignons' (Mushroom crust), likely a savory pastry or vol-au-vent with mushrooms. The meal concludes with a light 'Terrine de Volaille' (Poultry terrine), 'Salade' (Salad), 'Glace Néva' (Néva ice cream), and a final 'Dessert.' This menu illustrates the refined culinary traditions and elaborate structure of fine dining during this opulent era.