The tradition of giving guests individual menus only started in the 19th
century, when it became popular for kings, princes and other members of
royal families to dine in restaurants such as Cafe Hardy, Cafe de Foy,
Magny, Laperouse and the Cafe Anglais. By 1850 it was considered essential
that important guests be given their own menus. The most famous of these is
probably from the meal served on June 7, 1867 at the Cafe Anglais. The
diners were Czar Aledxander II, the future Czar Alexander III and the King
of Prussia and the meal has come to be known as "The Dinner of the Three
Emperors".

Soups
Imperatrice
Frontanges

Intermediate Courses
Souffle a la Reine
Sole fillets a la Venitienne
Turbot Steaks au Gratin
Saddle of Mutton with Breton Puree

Entrees
Chickens a la Portugaise
Hot quail Pate
Lobster a la Parisienne
Champagne Sorbet

Roasts
Duck a la Rouennaise
Canapes of Young Wild Birds

Final Courses
Eggplant a l'Espagnole
Asparagus Cassolettes
Princesse Bombe Glacee

The wines served were Madeira, Return from India, 1846; Sherry, 1821;
Chateau Yquem 1847; Chambertin 1846; Chateau Margaux, 1847; Chateau-Latour
1847; and Chateau Lafite, 1848. The bill for the meal came to 1,200 Francs.
In today's terms that would be $12,950 for dinner for three.

My favourite menu with wine is one from 1926 described by the Cyril
Ray in "In A Glass Lightly", though he sources it from the book "The
Wines of Bordeaux" by Professor J.-R. Roger. It is "a meal which was
considered quite perfect and is still quoted as a model of its kind."

Menu

Consomme en tasse
Langouste a la Sevigne
Aiguilletes de Canetons a l'orange
Filet froid a la facon de Perigord
Asperges nouvelles
Salade de saison
Parfait Trianon

Wines

Chateau Filhot 1904
Chateau d'Yquem 1914
Chateau d'Yquem 1921
Chateau d'Yquem 1869


As you can guess it was the Sauternais being *very* parochial. The
meal was served att Chateau d'Yquem.

James
James Dempster

You know you've had a good night
when you wake up
and someone's outlining you in chalk.

I have old menu from Locke Ober in Boston--they give them away--contact them
for one.
"James Dempster" > wrote in message
...
> My favourite menu with wine is one from 1926 described by the Cyril
> Ray in "In A Glass Lightly", though he sources it from the book "The
> Wines of Bordeaux" by Professor J.-R. Roger. It is "a meal which was
> considered quite perfect and is still quoted as a model of its kind."
>
> Menu
>
> Consomme en tasse
> Langouste a la Sevigne
> Aiguilletes de Canetons a l'orange
> Filet froid a la facon de Perigord
> Asperges nouvelles
> Salade de saison
> Parfait Trianon
>
> Wines
>
> Chateau Filhot 1904
> Chateau d'Yquem 1914
> Chateau d'Yquem 1921
> Chateau d'Yquem 1869
>
>
> As you can guess it was the Sauternais being *very* parochial. The
> meal was served att Chateau d'Yquem.
>
> James
> James Dempster
>
> You know you've had a good night
> when you wake up
> and someone's outlining you in chalk.