Menu. MENU, APRIL 23, 1867. Cutlets with truffle sauce., Salmon with shrimp sauce., Madeira beef fillet, topped with rissoles. Chicken Breast with Mushrooms., Supreme of Hare., Leg of Lamb with Chicory. Asparagus in branches, Peas. Roasted truffled poultry., Foie-gras, Galantine of Pheasant à la Régence., Bush of Lobsters. ENTREMETS, Plombière with Rum Jelly with Kirch. Basket Filled with Fruits. ICE CREAM & DESSERTS. F. HUTIN, LILLE

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Photo credit: © Penta Springs / Alamy / Afripics
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