Mon Sep 01 2003 10:44:
Sumana gave me an old book, The History Of Popular Culture Since 1815. It's one of those old Books Of Concern, or maybe it's a textbook (it has a UIUC bookstore sticker on it). There are a bunch of interesting essays in it, such as one called "Gargantuan Victorian Meals" which lays out the menu for "twelve to fourteen persons":
- FIRST COURSE
- Two Potages.
- Good Woman's Soup, dite flamande, white and thick.
- Soup a la beauveau, brown and clear.
- Two Fishes.
- Turbot with lobster sauce.
- Slices of crimped salmon, boiled, with same sauce.
- Two Removes.
- Turkey a la perigeaux, puree of chestnut.
- Leg of mutton roasted.
- Six Entrees.
- Cutlets of mutton braised with soubise suace.
- Salmi of young partridges a la Espagnole.
- Vol a vent of salt fish a la maitre d'hotel.
- Casserole of rice with puree of game.
- Saute of fillets of fowl a la lucullus, with truffles.
- Fillets of young rabbits a la orlies, white sharp sauce.
- SECOND COURSE
- Two Roasts.
- Three partridges roasted.
- Three woodcocks.
- Six Entrements.
- Spinach with consomme, garnished with fried bread.
- Whole truffles with champaign [sic].
- Jelly of marasquino.
- Buisson of gateau a la polonaise.
- Charlotte of apples with apricot.
- Two Removes of the Roast.
- Biscuit a la creme.
- Fondus.
More gems from the past coming soon. (What is a "remove"?)
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