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 Sample of MA dinner menu!!!! 
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Prince/Princesse
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Joined: Mon Feb 26, 2007 5:32 pm
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Hello there and welcome :). Yeah that sounds like the sort of things that I learned in French classes at school, many years ago now!

Feel free to start an introduction thread to tell us a little about yourself, just if you want to :D

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Sat Mar 31, 2007 4:19 pm
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thanks.

:D

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Last edited by de-Mercy-Argenteau. on Sun Jun 03, 2007 11:57 pm, edited 1 time in total.



Sat Mar 31, 2007 5:51 pm
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oooh , I'd like to see that table and Antoinette sitting there with my own eyes (and then I would taste some of course LOL)

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Tue Apr 10, 2007 9:43 pm
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Wow.. Yummie..

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Qu Ils mangent de la brioche..


Sun May 20, 2007 8:06 pm
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Versailles, it seems was no place for a vegetarian like me lol :wink:


Sun May 20, 2007 9:51 pm
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Wow that's a Festival of the podagra!!! :shock: :shock: It's a dinner based on meat! :D :D

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Thu May 31, 2007 8:44 pm
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I guess vegetarianism wasn't very common back then though there were SOME non meat eaters, as far as I know :)

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Sun Jun 03, 2007 5:09 pm
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Post Re: Sample of MA dinner menu!!!!
How they managed to walk at all is beyond me – No wonder M.A's mother was the size she was

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Fri Dec 18, 2009 7:00 am
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Post Re: Sample of MA dinner menu!!!!
Gosh, I don't know how I missed this thread. But years ago I found a menu for MA and translated a variety of dishes mentioned in one course of it. You can find the links here:

http://www.chezjim.com/sundries/

For any vegetarians who want to eat 18th century style, it JUST happens that I translated recipes for an 18th century vegetarian meal. A few can be found here:

http://www.chezjim.com/books/AMLDII.html

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Mon Dec 21, 2009 3:44 am
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Post Re: Sample of MA dinner menu!!!!
Wow! How yummy it is!

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Tue Dec 22, 2009 4:25 am
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Post Re: Sample of MA dinner menu!!!!
I know this menu has already been translated, but thought the English a little unclear, so here is my translation:

FOUR SOUPS
Rice
Scheiber
Lettuce with croutons
Lettuce without croutons for Madam.

TWO LARGE ENTREES
Beef with cabbage
The loin of veal on the spit.

SIXTEEN ENTREES
Spanish Pies.
Grilled lamb chops
Rabbit cutlets.
The Marshal's chicken wings.
Turkey breast in broth.
Quilted lamb with chicory
Roast turkey ravigote
Sweetbreads in foil,
Calf's head with sharp sauce.
Chickens in Tartar
Suckling pig on a spit
Caux Chicken.
Rouen duckling with orange
Chicken casserole with rice
Cold chicken
Chicken and cucumber stew.

FOUR APPETIZERS
Whole rabbits
Rack of veal on the spit
Veal shank in broth.
Cold turkey.

SIX DINNERS POTS
Chickens
Fried capon
Hare
Turkey
Partridges,
Lapreaux

SIXTEEN SMALL DESSERTS

I suspect in the 18th Century that one was not expected to eat every dish of every course; rather an abundance of dishes where offered for the guests to pick and choose what they wished to eat, ala buffet. This seems to be a standard practice for dinner parties both large and small.

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Sat Feb 20, 2010 1:52 pm
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