An Operatic Supper.

The final menu for the week is a treat for music (especially opera) lovers. It is the menu for the farewell supper given to Giacomo Puccini on the occasion of his departure to Europe by Enrico Caruso, at the Metropolitan Opera House, New York on February 25th, 1907.

Oyster Cocktail

Celeri        Olives

Gumbo de Volaille

Cotelettes de Homard

Pigeon sur Canape

 Tomatoes Surprise

Glace Fantaisie     Gateau Assortis

Chicken Gumbo.
Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and sauté in pork fat. Fry one-half finely chopped onion in fat remaining in frying pan. Add four cups sliced okra, sprig of parsley, and one-fourth red pepper finely chopped, and cook slowly fifteen minutes. Add to chicken, with one and one-half cups tomato, three cups boiling water and one and one-half teaspoons salt. Cook slowly until chicken is tender, then add one cup boiled rice.
Boston Cooking School Cook Book (1896)

Quotation for the Day.

Lunch kills half of Paris, supper the other half.
Charles de Montesquieu