On the internet I found this 1920s-era menu for the café called Au Père Tranquille at les Halles in Paris. The prices are in French francs, of course. It appears that you could mix and match dishes as you wanted to make up a meal that matched your appetite. Souper is supper, not a really fancy meal.
This is what the café looked like about 90 years later.
Great menu. I think I understand most of it but what is Assiette Anglaise?
ReplyDeleteBettyAnn
L'assiette anglaise is a plate full of ham and other cold cuts of meat. I've never understood why it was named that way. See this link.
DeleteHere's what the Larousse Gastronomique says:
DeleteASSIETTE ANGLAISE Assortiment de viandes froides, dressé sur
une assiette. L'assiette anglaise peut comprendre du jambon, du rosbif,
de la langue écarlate, de la galantine, etc. Garnie de cornichons et
de câpres, elle est servie avec moutarde, mayonnaise et condiments.
On emploie aussi l'expression « assiette froide ».
Thanks, Ken.
DeleteBettyAnn
Consommé ouef poché looks interesting. Maybe it's a bit like egg drop soup.
ReplyDeleteThat's a good thought, Evelyn... I couldn't figure out what that would have been, but that makes sense.
DeleteI noticed oeufs brouillés... I mentioned this to someone once--can't remember who-- who didn't recognize what egg dish I was referring to (I thought I was referring to scrambled eggs, and that's what Google shows it to be). Now I'm ready for breakfast!
Judy
I count eight recipes for oeufs brouillés in the Larousse Gastronomique.
Delete