I stumbled on this menu from The Peterson Magazine Vol. 35-36, ©1859. It was a ladies magazine of all the latest outfits and social graces of that time period. Below is an elaborate menu for an important affair.
BILL OF FARE
FOR A LARGE AND ELEGANTLY APPOINTED DINNER.
Upon the table should be placed a soup, and large sized dinner-plate for each guest, together with knife and fork, napkin, (handsomely folded.) a wine, champaign, hock, and finger-^lass, and a goblet for water. A pyramid of flowers should occupy the centre of the table. Extra plates, glasses, dishes of ice, broken in pieces, Ac, Ac, should be placed upon a side-table, reudy for use. The courses are to be served in order.
Green Turtle Soup.
Salmon, boiled. Holland Sauce. New Potatoes.
Haut Sauterne Chateau T.
Sweetbreads.—Fillet of Beef with Mushrooms.
Lamb Cutlets. Green Peas. Tomatoes.
Soft Shell Crab*. Turtle Steak with Olives. Woed-cock.
Fried Potatoes. Roast Potatoes.
Moet.—Fleur de Sillery.
Meruigues, with Cream. Wafers. Macaroons. Vanilla Ice Cream.
Harliquin Ice Cream. Strawberries and Cream.
Strawberries with Wine and Sugar. Cream Cakes.
Biscuit Glace. Roman Punch. Charlotte Russe.
Old Burgundy. Port.
Oranges. Bananas. Pine Apple. Cherries
Almonds. Raisins. English Walnuts.
Old Nectar Cognac. Maraschino.