October 14, Formal Dinner

10-14

Canapés à la Rector
Consommé Julienne
Pulled Bread
Olives
Salted Almonds
Halibut au Lit
Dressed Cucumbers
*Shapleigh Timbales
Saddle of Mutton
Fried Potato Balls
French Peas
Lakewood Salad
Mosaic Sandwiches
Cadillac Coupe
Rolled Nut Wafers
Bonbons
Wheat Crisps
Roquefort Cheese
Café Noir

In 1914 October 14 was a Wednesday.

I’m guessing Consommé Julienne is Julienne Soup with consommé instead of stock.

Rector’s was a restaurant on Broadway in Manhattan, very famous in the nineteen-teens. Presumably they made canapés like this.

Despite how fancy French Peas sounds, it’s just canned peas reheated in butter. Unless they meant Peas à la Francaise.

The recipe for Cadillac Coupe vexes me. I can’t find it anywhere and it’s not obvious what it is, other than a dessert served in a coupe glass. Searching for “cadillac coupe”  on-line is not helpful

M2This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!

March 22

03-22Consommé Japonnaise
Olives
Salted Almonds
Roast Turkey, Giblet Gravy
*Spiced Cranberry Jelly
Riced Potatoes
Mashed Squash
Caramel Parfait
Walnut Cake
Café Noir

In 1914 March 22 was a Sunday. The roast this week is turkey. Expect to see it on the menu again in the coming week.

M2This project is supported by my Patrons on Patreon and donations from other enthusiasts of historic cookery. With your help I can acquire the unusual ingredients and equipment and do the research needed to continue my culinary adventures. Thank you so much!