On August 2, 1872, the Japanese embassy arrived at the Revere House Hotel in Bowdoin Square, Boston. The group was greeted with a banquet dinner, hosted by members of the Boston Board of Trade. Menus for the affair were printed stylishly in both Japanese and English. The following day, local newspapers commented on the tasteful decor and elegant food, concluding that the evening was well-suited for the honored delegates from Japan.
Full Menu
SOUP:
Terrapin, à la Julien
FISH:
Boiled Salmon with Anchovy Sauce,
Baked Mackerel, à la Maître d’Hôtel
REMOVES:
Boiled Shoulder of Lamb,
Roast Sirloin of Beef,
Roast Green Goose,
Roast Young Chicken,
Roast Mongrel Duck
COLD ORNAMENTAL DISHES:
Galantine of Turkey with Truffles,
Bécassines en Plume,
Poisson au Naturelle en Étang,
Les Pigeons Farcie, au Naturelle,
Mayonnaise of Chicken (Mayonnaise de Poulet)
SIDE DISHES:
Filet des Oeuf, aux Champignons,
Sweetbreads, Larded, with Green Peas,
Soft Shell Crabs, fried in Crumbs,
Oyster, scalloped in Shell,
Macaroni au Parmesan
GAME:
Plover
Woodcock
Snipe
[UNCATEGORIZED] :
Grapes,
Bananas,
Melons,
Peaches,
Pears,
Bisque Glacè,
Roman Punch,
Confectionary,
Vanilla Ice Cream,
COFFEE
