{"id":659,"date":"2012-02-03T14:50:16","date_gmt":"2012-02-03T19:50:16","guid":{"rendered":"http:\/\/susannaives.com\/wordpress\/?p=659"},"modified":"2021-04-21T10:14:23","modified_gmt":"2021-04-21T14:14:23","slug":"regency-menu-for-four","status":"publish","type":"post","link":"https:\/\/susannaives.com\/wordpress\/2012\/02\/regency-menu-for-four\/","title":{"rendered":"Regency Menu for Four"},"content":{"rendered":"<p>I struggled writing this post. \u00a0I wanted to simply list some menus and recipes from\u00a0<em><strong>The French Cook, or, The Art of Cookery, <\/strong><\/em>by Louis Eustache Ude from 1815. \u00a0Unfortunately, the recipes in the original book are difficult to locate because the dish names on the menus don&#8217;t match the recipes. <a href=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/ude.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"681\" data-permalink=\"https:\/\/susannaives.com\/wordpress\/2012\/02\/regency-menu-for-four\/ude\/\" data-orig-file=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/ude.jpg?fit=200%2C332&amp;ssl=1\" data-orig-size=\"200,332\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"ude\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/ude.jpg?fit=200%2C332&amp;ssl=1\" class=\"alignleft size-full wp-image-681\" title=\"ude\" src=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/ude.jpg?resize=200%2C332\" alt=\"\" width=\"200\" height=\"332\" \/><\/a>After spending \u00a0more time on this little project than I intended, I \u00a0found a second addition of the book from 1822. Everyone must have complained to Ude, so he made an easy to read version. However, he used the same images for the courses as he did in the original edition, despite switching to English for the dish names, as well as changing some of the dishes. So, I doubt there is a direct correspondence from the French to the English in this post, but I have tried to blend the two editions together to match the illustrations.<\/p>\n<p>I shall endeavor to include more menus in the coming days. If you want to look up the actual recipes, I suggest the 2nd edition of <a href=\"http:\/\/books.google.com\/books?id=qYMEAAAAYAAJ&amp;output=text&amp;source=gbs_navlinks_s\">The French Cook<\/a> on Google Books. Also, Nancy Mayer has a great explanation of <a href=\"http:\/\/www.susannaives.com\/nancyregencyresearcher\/pages\/food_setting.html\">table Settings and removes<\/a> on her site. <strong>Bill\u00a0of\u00a0fare for a dinner\u00a0of\u00a0four entries in summer time.<\/strong><\/p>\n<p style=\"text-align: center;\"><strong><em>First course<\/em><\/strong><\/p>\n<ul>\n<li>Le Potage printannier,\u00a0<em>\u00a0<\/em>or spring soup.<\/li>\n<li>Les tranches de cabilleau, sauce aux huitres, \u00a0or\u00a0crimp cod and oyster sauce.<\/li>\n<\/ul>\n<div>\n<p style=\"text-align: center;\"><em><strong>\u00a0Two\u00a0removes<\/strong><\/em><\/p>\n<\/div>\n<ul>\n<li>La poularde \u00e0 la Montmorencie, \u00a0or\u00a0fowl\u00a0<em>la Mcntmorenci,\u00a0<\/em>garnished with a ragout\u00a0<em>a I&#8217;Allcmande.\u00a0<\/em><\/li>\n<li>Le jambon de Westphalie, \u00e0 l&#8217;essence, \u00a0or\u00a0ham glazed with <em>Espagnole. <\/em><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><strong><em>Four<\/em>\u00a0e<em>ntr\u00e9es<\/em><\/strong><\/p>\n<ul>\n<li>La fricass\u00e9e de poulets aux champignons, or\u00a0<em>fricassee\u00a0<\/em>of chicken and mushrooms.<\/li>\n<li>Les c\u00f4telettes d&#8217;Agneau saut\u00e9s, sauce \u00e0 la Mac\u00e9doine, or\u00a0lamb chops\u00a0<em>saute,\u00a0<\/em>with asparagus, peas,\u00a0<em>&amp;c.\u00a0<\/em><\/li>\n<li>Le saut\u00e9 de filets de poulets gras, au supr\u00eame, or\u00a0fillets of fat chicken,\u00a0<em>saute au supreme.\u00a0<\/em><\/li>\n<li>Les tendrons de veau glac\u00e9s aux laitues, \u00e0 l&#8217;essence or\u00a0<em>petits pdtes\u00a0<\/em>of fillet of fowl\u00a0<em>a la bechamelle.<\/em><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><em><span style=\"color: #000000;\"><strong>Second course<\/strong><\/span><\/em><\/p>\n<ul>\n<li>Le chapon, or\u00a0fowls roasted, garnished with water cresses.<\/li>\n<li>Les cailles, or\u00a0six quails<\/li>\n<\/ul>\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong><em><strong><em>Four<\/em>\u00a0e<em>ntr\u00e9es<\/em><\/strong><\/em><\/strong><\/span><\/p>\n<ul>\n<li>Les pois \u00e0 la Fran\u00e7oise.<\/li>\n<li>La gel\u00e9e de fraises.<\/li>\n<li>Les asperges en b\u00e2tonets, or asparagus with plain butter.<\/li>\n<li>Les puits d&#8217;amour garnis de marmalade, or\u00a0orange jellies in\u00a0<em>mosaiques.\u00a0<\/em><\/li>\n<\/ul>\n<div><span style=\"font-size: 16px; line-height: 24px;\">* Later edition includes\u00a0<em>Cauliflower with\u00a0<em>veloute\u00a0<\/em>sauce <\/em>and\u00a0<em><em>Petit gateaux d&#8217; la Manon.<\/em><\/em><\/span><\/div>\n<p style=\"text-align: center;\"><em><strong>Two\u00a0removes of the roast.<\/strong><\/em><\/p>\n<ul>\n<li>La tart de groseilles rouges.<\/li>\n<li>Le souffl\u00e9 au citron, or souffle with lemon.<\/li>\n<\/ul>\n<div><span style=\"font-size: 16px; line-height: 24px;\">* Later edition includes\u00a0<em>Ramequin d la Sefton.<\/em><\/span><\/div>\n<div><\/div>\n<div><\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><strong><span style=\"font-size: 16px; line-height: 24px;\">First Course<\/span><\/strong><\/div>\n<p><a href=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/course1.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"661\" data-permalink=\"https:\/\/susannaives.com\/wordpress\/2012\/02\/regency-menu-for-four\/course1\/\" data-orig-file=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/course1.jpg?fit=722%2C722&amp;ssl=1\" data-orig-size=\"722,722\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"course1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/course1.jpg?fit=525%2C525&amp;ssl=1\" class=\"aligncenter size-full wp-image-661\" title=\"course1\" src=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/course1.jpg?resize=525%2C525\" alt=\"\" width=\"525\" height=\"525\" srcset=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/course1.jpg?w=722&amp;ssl=1 722w, https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/course1.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/course1.jpg?resize=500%2C500&amp;ssl=1 500w\" sizes=\"auto, (max-width: 525px) 100vw, 525px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong>Second Course<\/strong><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/course21.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"663\" data-permalink=\"https:\/\/susannaives.com\/wordpress\/2012\/02\/regency-menu-for-four\/course2-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/course21.jpg?fit=756%2C714&amp;ssl=1\" data-orig-size=\"756,714\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"course2\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/course21.jpg?fit=525%2C496&amp;ssl=1\" class=\"aligncenter size-full wp-image-663\" title=\"course2\" src=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/course21.jpg?resize=525%2C496\" alt=\"\" width=\"525\" height=\"496\" srcset=\"https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/course21.jpg?w=756&amp;ssl=1 756w, https:\/\/i0.wp.com\/susannaives.com\/wordpress\/wp-content\/uploads\/2012\/02\/course21.jpg?resize=500%2C472&amp;ssl=1 500w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/a> Ude writes, &#8220;From the above statement it will be easy to make a bill of fare of four, six, eight, twelve, or sixteen\u00a0<em>entrees,\u00a0<\/em>and the other courses in proportion&#8221;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I struggled writing this post. \u00a0I wanted to simply list some menus and recipes from\u00a0The French Cook, or, The Art of Cookery, by Louis Eustache Ude from 1815. \u00a0Unfortunately, the recipes in the original book are difficult to locate because the dish names on the menus don&#8217;t match the recipes. After spending \u00a0more time on &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/susannaives.com\/wordpress\/2012\/02\/regency-menu-for-four\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Regency Menu for Four&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[408],"tags":[41,39,248,40],"class_list":["post-659","post","type-post","status-publish","format-standard","hentry","category-food-in-time","tag-louis-eustache-ude","tag-menu","tag-regency","tag-table-setting"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Regency Menu for Four - Susanna Ives\u2019 Floating World<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/susannaives.com\/wordpress\/2012\/02\/regency-menu-for-four\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Regency Menu for Four - Susanna Ives\u2019 Floating World\" \/>\n<meta property=\"og:description\" content=\"I struggled writing this post. \u00a0I wanted to simply list some menus and recipes from\u00a0The French Cook, or, The Art of Cookery, by Louis Eustache Ude from 1815. \u00a0Unfortunately, the recipes in the original book are difficult to locate because the dish names on the menus don&#8217;t match the recipes. 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Susanna Ives\u2019 Floating World","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/susannaives.com\/wordpress\/2012\/02\/regency-menu-for-four\/","og_locale":"en_US","og_type":"article","og_title":"Regency Menu for Four - Susanna Ives\u2019 Floating World","og_description":"I struggled writing this post. \u00a0I wanted to simply list some menus and recipes from\u00a0The French Cook, or, The Art of Cookery, by Louis Eustache Ude from 1815. \u00a0Unfortunately, the recipes in the original book are difficult to locate because the dish names on the menus don&#8217;t match the recipes. 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