Charles Dickens was enthusiastically fêted when he visited the United States in 1842 and 1867-68. For many years afterward, these grand affairs lingered in the collective memory of the novelist’s most ardent admirers, as revealed by a menu from a dinner of the Dickens’ Fellowship in Boston in 1925.
The menu also reproduced the bill of fare from a lavish banquet in Boston honoring Charles Dickens on February 1, 1842, six days before the author turned thirty. Two-hundred prominent guests, including Harvard professor Henry Wadsworth Longfellow, Dr. Oliver Wendell Holmes, and lawyer Charles Sumner, paid $15 (about $500 today) to attend this dinner at Papantis Hall on Tremont Street. During the trip, Dickens became particularly fond of American oysters. Although raw oysters on the half shell were too commonplace to be served as the opening course, the bivalves can be found in more sophisticated guises, such as an ornately-decorated cold dish in which they were encased in aspic. The entrée named vol au vent aux huitres comprised small puff pastry cases, each filled with a poached oyster and béchamel sauce.
Notes
1. The fellowship dinner on 7 February 1925 marked the 112th anniversary of the Charles Dickens’ birth.
2. Menus were just beginning to come into general use in the United States in 1842. In this early example, the game dishes are shown under the roasts. It later became the norm to show the game in a separate section. The sense of variety and sophistication is enhanced by variously employing English and French, such as cod’s head that is accompanied by an oyster sauce and turkey by sauce aux huitres.
2. Menus were just beginning to come into general use in the United States in 1842. In this early example, the game dishes are shown under the roasts. It later became the norm to show the game in a separate section. The sense of variety and sophistication is enhanced by variously employing English and French, such as cod’s head that is accompanied by an oyster sauce and turkey by sauce aux huitres.
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