With all those now protected species on the menu, it's a wonder they are
still around at all !
Hi all,
Thought that at this time of year someone may be interested in a menu for the family
christmas dinner. This is PART of the menu for the 1864 annual dinner of the Australian
"Acclimitisation Society". For space reasons I have edited out the imported
stuff like the rabbit and chicken dishes.
The first “Acclimatization Society” was set up in Victoria in 1861. The aim of
the Society was to import species for propagation and use. Two of the earliest imports were
the Blackbird and the Starling followed by other European natives such as the fox and the
rabbit.
The "Bill of Fare" for the societies annual dinner in 1884 was:
Sydney rock
oysters.
Soups: turtle, oyster, Australian wild turkey, kangaroo tail, bisque of Murray lobster.
Fish: boiled Murray cod and shrimp sauce, fillet of whiting au gratin, fillet of
soles a la orlis, grilled mullet a la maitre d'hotel, matelote of eels, guard fish, Gippsland
perch a la Nanteuse, Yan Yean eels a la Tartare, Murray perch a la Chambord, boiled butter
fish with sauce genoise, flounders a la Normande, fillet of trumpeter au turban, John Dory.
Entrees: vol-au-vent of frogs, chartreuse bronze-winged pigeon, fricondeau of wombat
and spinach, fillet of black duck (with) sauce orange, curried bandicoot, parrequeet patties,
salmis of teal aux truffes.
Cold: aspic of native pigeon.
Roasts: Cape Barren goose, wood duck, saddle of kangaroo.
Game: native companion (brolga), wood duck, bandicoot, teal, wattlebird,
wild
turkey, black duck, plover, wombat, widgeon, mallee hen (and) quail; with vegetables in season,
Queensland yams, sweet potatoes, Jerusalem artichokes.
Personally, I think the parregueet patties sound the most intriguing. But
wattlebird? slim picking there I would have thought..
Yum, Enjoy
Jen
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