I was lucky enough to find this:

Would anyone be so kind to translate this to Enaglish ,please?

On this day ijuly 24th in 1788, this was dinner at the Trianon:

QUATRE POTAGES
Le riz
Le Scheiber
Les croutons aux laitues
Les croutons unis pour Madame.

DEUX GRANDES ENTRÉES
La pièce de bœuf aux choux
La longe de veau à la broche.

SEIZE ENTRÉES
Les pâtés à l'espagnol
Les côtelettes de mouton grillées
Les hatelets de lapereaux
Les ailes de poulardes à la maréchale
Les abatis de dindon au consommé
Les carrés de mouton piqués à la chicorée
Le dindon poele à la ravigote
Le ris de veau au papillote,
La tête de veau sauce pointue
Les poulets à la tartare
Le cochon de lait à la broche
La poule de Caux au consommé
Le caneton de Rouen à l'orange
Les filets de poularde en casserole au riz
Le poulet froid
La blanquette de poularde aux concombres.

QUATRE HORS-D'ŒUVRE
Les filets de lapereaux
Le carré de veau à la broche
Le jarret de veau au consommé
Le dindonneau froid.

SIX PLATS DE ROTS
Les poulets
Le chapon pané
Le levraut
Le dindonneau
Les perdreaux,
Les lapreaux

SEIZE PETITS ENTREMETS

Nice thank you!

Miam.....

But it is too complex to me if I want to translate that into english
There is a lot of kitchen, calf, pig and sheep

Oh God ! That is too much !

All I can see is that there is an awful lot there

This is what I got from a translation site, not totally accurate...

FOUR SOUPS rice Scheiber let us croutons Them with lettuces croutons Them plain for Madam. TWO LARGE ENTRIES the part of ox to cabbages the longe of calf to the pin. SIXTEEN ENTRIES the pies with Spanish the roasted chops of sheep the hatelets of young rabbits the wings the poulard ones with the marshal's wife the abatis of turkey to soup the squares of sheep piqués to the chicorey the turkey stove with the ravigote calf sweetbread It to the curlpaper, the calf's head pointed sauce the chickens with the Tartar the pig of milk to the pin the hen of Caux to soup the duckling of Rouen to orange the nets of poulard out of pan to rice the cold chicken the blanquette of poulard with cucumbers. FOUR Hors-d'oeuvres nets of young rabbits the square of calf to the pin the calf bulge to soup the cold turkey poult. SIX DISHES OF BELCHES chickens the capon breaded the levraut the turkey poult young partridges, the lapreaux ones SIXTEEN SMALL DESSERTS

...and a partridge in a pear tree....

thank you elizabeth for your translation.that seems like a lot of meat to me....

mmmmmmm....it all sounds so yummy. I love the food from this era.

Baron writes:

That sounds like an enormous amount of food ! how many guests did she have ?

That sounds like an enormous amount of food ! how many guests did she have ?

Indeed this menu is too enormous for one person...I think it was the menu during an evening with many guests

I'm getting the impression this was a dinner party too.

Yes… and morever Marie-Antoinette ate very little and very quickly…

we just learned foods in french class. however knowledge of "le sandwiche au jambon", "la glace a la vanille", and "soupe a l'oignon" will not help me here...

haha

marie-antoinette, i want to eat at your table. whatever it is.