What they ate:
Some of the items (glazed ham in champagne sauce, lamb braised in red wine, grilled salmon in butter sauce, roast duck) sounds good and modern. Others (turtle soup, grouse with chaud-froid sauce) not so much. Most of the menus are written in French because that was the language of the courts of Europe.
*Jellied and Pickled Piglet’s Tongue.
*
How yummy.
Turtle soup is very good and still served in my native Louisiana. It is just hard to make because it requires French cooking skills and some rather exotic ingredients so you don’t see it much except at the fanciest restaurants.
I think that was on Chopped recently.
Agreed. If you’re ever at a Ruth’s Chris steakhouse get the turtle soup with sherry.
And I often dine on a casserole with a roll.
Guess I wouldn’t have fit in.
And grouse is good. It’s a common game bird.
Chaud-froid sauce? Hot-cold? I still can barely wrap my head around sweet AND sour sauce!
Am I missing a “next” button in some of these pages. Like the Bavaria main photo looks like Ludwig II, but the menu is from Ludwig III.
I was hoping to see what Leopold II ate and drank. Human tears, I’d guess.
It’s an aspic glaze poured over chilled, cooked foods. The name comes from taking a hot item and serving it cold. Like a lot of French traditions, it started as a parsimonious way of using up leftovers and morphed into an ostentatious display of technique.