"Following is the menu for the
'trefa banquet' exactly as it appeared in the pages of the Cincinnati
Enquirer for July 12, 1883. ([Copy retains] misspellings or printer's errors.)
Menu
Little Neck Clams (half shell)
Amontillado Sherry
Potages
Consommé Royal
Sauternes
Poissons
Fillet de Boef, aux Champignons
Soft-shell Crabs
a l'Amerique, Pommes Duchesse
Salade of Shrimps
St. Julien
Entree
Sweet Breads a la Monglas
Petits Pois a la Francaise
Diedescheimer
Relevee
Poulets a la Viennoise
Asperges Sauce,
Vinaigrette Pommes Pate
Roman Punch
Grenouiles a la Creme
and Cauliflower
Roti
Vol au Vents de Pigeons,
a la Tyrolienne
Salade de Saitue
G. H. Mumm Extra Dry
Hors D'Oeuvers
Bouchies de Volaille, a la Regeurs
Olives Caviv, Sardeiles de Hollands
Brissotins au Supreme Tomatoe
Mayonaise
Sucres
Ice-Cream
Assorted and Ornamented Cakes
Entrements
Fromages Varies Fruits Varies
Martell Cognac
Cafe Noir"
John J. Appel, "
The Trefa Banquet,"
Commentary, February, 1966.
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