Appetizers:
- Delicate hors d'oeuvres such as caviar, smoked salmon, and blinis.
- Small canapés topped with foie gras, truffles, or other luxurious ingredients.
- Oysters Rockefeller or clams casino.
Soups:
- Clear consommé or bouillon with delicate garnishes like julienned vegetables or meat.
- Cream-based soups such as lobster bisque or vichyssoise.
- Turtle soup, a popular delicacy, was often reserved for special occasions.
Main Courses:
- Elaborately prepared meats such as roast beef, lamb, or game birds like pheasant or grouse.
- Exquisite fish dishes like sole meunière, turbot, or lobster.
- Complex sauces and accompaniments featuring ingredients such as truffles, mushrooms, and fine wines.
Side Dishes:
- Freshly steamed asparagus, green beans, or artichokes.
- Potato dishes like pommes de terre Anna or gratin dauphinois.
- Elaborate salads with mixed greens, fresh herbs, and dressings made with quality olive oil and vinegar.
Desserts:
- Elaborate pastries such as mille-feuille, éclairs, or profiteroles.
- Rich cakes and tarts, including chocolate gateau, fruit tarts, and meringues.
- Ice creams and sorbets with fresh fruits and syrups.
Overall, the upper classes of 1901 indulged in a diverse range of gourmet cuisines that were prepared with the finest ingredients and showcased the skills of accomplished chefs.