{"time": 1773066614535, "blocks": [{"data": {"text": "• In Jornal do Brasil, the menu of the “banquet for Mr. Guilherme Ferrero in Hotel Alexandra”: Consommé, Xerez, Potage Bisque, Merveilles de Crevettes. Chateau Iquem, Garoupa á la Normande. Pommard. Chartreuse de Inhambús, Patés de Strasbourg en Gelée. Punch Plombiére. Château Lafitte, Asperges Sauce Mousseline. Chevreuil á la Chevreuse, Amandine. Pommery extra dry, Vva. Clicquot. Panier de Péches. Bonbons. Fruits, Café. Liqueurs."}, "type": "paragraph"}, {"data": {"text": "• In 1898, the Gazeta de Notícias published the menu of the banquet held by Colonel Bryan Page, special envoy of the United States, for Dionnysio Cerqueira, Minister of Foreign Relation, in the Hotel Continental in Laranjeiras: hors d'œuvre d'office, sardines, pate de foie gras, olives, beurre, conserves, etc.; consommé á la Colbert, petites bouchées aux huitres, poisson fin, sauce Chambord, longe de veau à la moderne, salmis de perdrix aux truffes, maionnaise de homard, Punch á la Romaine, dindonneau á la broche, langue écarlate, cabinet pudding au Sabayon, macedoine de fruits á la gelée, fromage glacé, fruits, bonbons, marrons, etc.; dessert varié; café, liqueurs et cognac, vins: xérès, Chateau Yquem, Chateau du Troc, Black King Rhum, Champagne extra-dry, Porto, etc."}, "type": "paragraph"}, {"data": {"text": "1899"}, "type": "paragraph"}, {"data": {"text": "• In Gazeta de Notícias, a Chronicle about the visit of President Campos Sales to the Fábrica Aliança, where he lunched in the textile factory’s dining room in Laranjeiras. The menu, always French: Consommé a la Berchoux. Attereaux de foie gras aux truffes. Selle d'agneau a la moderne. Salade de thon á la ravigote, Galantine de macuco à l’aspic. Dindonneau farci à la française. Créme Chantily aux fraises. Fromage glacé. Dessert assorti: Café et ligueurs. Vins: Madère, Chateau Yquen, Bordeaux, Pomard, Champagno et Porto vieux."}, "type": "paragraph"}, {"data": {"text": "1907"}, "type": "paragraph"}, {"data": {"text": "MENUS PUBLISHED IN NEWSPAPERS:"}, "type": "paragraph"}, {"data": {"text": "1898"}, "type": "paragraph"}, {"data": {"text": "• Banquet at the Hotel Metropole for the recently elected president of Minas, as published in O Paiz: The following menu was served, printed on the finest parchment, bearing the coat of arms of the State of Minas: “Hors d’oeuvres; beurre; radis; olives; crevettes nature, charcuterie assortie, salade panachée, canja especial, badejo bouilli deux sauces, filet de porc (pommes rissolées), côtes de mouton, pommes soufflées; asperges au parmeson, Punch a la Romaine; dinde rôtie brésilienne, salade saison; fruits européens; creme Parisien; Sauterne, Saint Emillion, eaux minerales, champagne, liqueurs et café”"}, "type": "paragraph"}, {"data": {"text": "1912"}, "type": "paragraph"}, {"data": {"text": "• Social-sports chronicle in O Paiz, with the closing banquet of the football championship played between cariocas v. argentinos, at Club Fluminense, held in the hall of honor of the Hotel Metropole. On the menu: Crême a l'Imperatrice, Badejo Chambiti, Vol-au-Vent Perigourdine, Filet de boeuf Orleans, asperges Polonaise, Dindonnenu Marseilaise - Dessert: Gateau Albanais, Fromage; Fruits."}, "type": "paragraph"}, {"data": {"text": "1910"}, "type": "paragraph"}], "version": "2.18.0"}