What's for dinner?

In addition to my collection of cookbooks, I have some vintage French menus.  Some of these are framed and are on the kitchen wall.  I love them.  They're all hand written and beautifully decorated and I find it really interesting to see what was being served all those years ago.

One I have is dated for today, 12th April, but in 1919 but sadly I don't know where the meal was eaten or what it was for.  It was not long after the end of the first World War so it's a pretty impressive menu.  I love the mystery surrounding it and I'm a little envious of the Spring vegetable soup - it was obviously a warmer Spring in 1919!

Here's my translation of it.  My apologies for any mistakes!

Potage Printanier, a spring vegetable soup

Soles La Vallière, sole, I guess cooked in the style of "La Vallière" (perhaps something favoured by Louise de La Vallière?)

Filet du Boeuf aux Morilles, fillet of beef with morels

Asperges Sauce Mousseline, asparagus with a hollandaise sauce

Poularde à la Lucullus.  A fattened hen, served with a garnish of truffles

This is followed by Glace Manon, Fruits and Desserts

It's certainly more elaborate than what we had for dinner!