This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"A dozen big suppers have been given this winter at a cost of $50 per person. The flowers at the famous Vanderbilt ball cost $12,000. The roses for Mrs. Bradley Martin's dinner and cotillon cost $15,000. One hundred guests sat down to the dinner. It cost $75 per person, inclusive of the flowers and the favors. The Livingston ball and supper in Delmonico's in January cost $30,000.
"A dinner was given the other evening in one of he highly decorated apartments of an uptown hotel that cost $75 per plate. Nine guests sat down to this feast, which was worthy of Lucullus. Hand-painted menus, worthy of preserva ion as works of art, cost five dollars each. The cigars were specially imported from Havana with a brand prepared for the occasion. Many of the wines were specially ordered".
Sauternes Ire Hultreg.
Consomme a la Douglas.
Varies Hors d'CEuvres Varies.
Timbales a la Keine.
Sauternes Ire Poisson.
Saumon de l'Oregon a la Nantaise Pommes de Terre Persiliade Pommery sec Releves.
St. Julien Superieur Entrees.
Petits pois au buerre.
Glacis Napohtaine Biscuit Diplornate.
Cigares et Cigarettes.
The Brooklyn Eagle, commenting on Dr. Parker, the now famed English preacher, says: "Dinner was his great meal, and it generally put him in a condition of gentle torpidity for two hours after his encounter with it But his other meals were by no means to be sneezed at. Here ' is one of his suppers, eaten at 11 o'clock at night in his rooms in the St. George. It is an average light meal for him.
Fried smelts for two..
Porterhouse steak for two...
Baked potatoes for two...
Ice cream for two...
For the man who wishes to entertain a party at dinner, and who can afford to dis-regardexpense, the Royal offers exceptional advantages. We give the menu of a dinner for which the management were responsible. They were told to draw up a menu for a first-class dinner and to fix their own charge per head. The charge was £1 5s., and the menu as follows:
Chablis Clos, 1881.
Moet et Chandon.
Cuvee No. 300.
Ch. Brown Cantenac, 1875.
Saumon, Sauce Mousseline.
Siilade de Concombres.
Blanchaillej au Naturel et a la Diable.
Coquilles de Crustaces a la Cati Royal.
Poulets dt Printemps sautes a la Chasseur.
Quartier d'Ag-neau, Sauce Menthe.