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Eating Well in the Nineteenth Century
In June 1867, the Dinner of the Three Emperors brought together Alexander II, czar of Russia, the czarevich (the future Alexander III), and the future emperor William I (then king of Prussia) at the Cafe Anglais in Paris to dine most royally, as the menu indicates. Guests had a choice of soups and could substitute fritters of beef brain steeped in Seville orange juice for one of the main courses. Otherwise all foods and wines were served to everyone.
Soups
Imperatrice
Fontanges
Intermediate Course
Souffle a la Reine
Fillet of sole Venetian
Collops of turbot au gratin
Saddle of mutton with puree bretonne
Main Course
Chicken a la portugaise
Hot quail pate
Lobster a la parisienne
Champagne sherbets
Duckling a la rouennaise
Canapes of bunting [a small bird]
Final Course
Aubergines a l’espagnole
Cassolettes princesse
Asparagus Cheese
Iced bombe Fruit
Wines
Madeira 1846
Chateau-Margaux 1847
Sherry 1821
Château-Latour 1847
Château-Yquem 1847
Chateau-Lafite 1848
Chambertin 1846
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