The Devil in the White City Dinner Party
I really enjoyed all of the different courses, the attention to accompanying wines and liquors, and even that cigars and cigarettes were included on the menu. It's like a journey through dinner. So I've composed my own menu that combines elements from both, based on my experience and resources:
Alaskan Blue Point Oysters
Sauternes or Mantrachet
Soup
Creme de Celeri (Cream of Celery)
Amontillado
Hors D'oeuvres
Almond Salad and Olives
Refeve
Filet de Beouf aux Champignons (Beef Fillet with Mushrooms)
Haricots Verts (Green Beans)
Pommes Parisiennes (Paris Potatoes)
Pommery sec
Sorbet
Sorbet au Kirsch
Cigarettes
Roti
Roti de Carnard (Roast Duck)
Salade de Laitue (Lettuce Salad)
Dessert
Ginger Ice Cream
Bon Bons; Assorted Fruit
Fromages (Cheeses)
Roquefort et Camembert
Coffee, Cognac, Cigars
I skipped the fish course, because I have no experience with sea food, and I think it will save me a great deal on my budget. I do feel a little bad about it, since it's inaccurate not to include it.
I don't know a great deal about the different wines or liquors, so any advice on what to purchase, or suitable replacements, would be greatly appreciated. It might just all get substitute by red and white box wine.
French cuisine was all the vogue in the late 1800s, so for my resource material for the recipes I'm using The Epicurian, an encyclopedic reference of French recipes published contemporary to the World's Fair; and Julia Child's Mastering the Art of French Cooking Volume 1. Although Child's book was publishing more than half a century later, she relies on traditional French recipes and techniques which remain mostly true to the techniques used in the later half of the 19th century. In fact, her book may mark the end of the creamy-buttery American cuisine that started in the 18th century.
Also, I'm going to need a sous chef. Any takers?
So there you have it. What do you think?
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