Soups and broths
Dining 'a la russe'
In the 19th century, dining 'a la russe' became fashionable.
As probably happened at the 1895 Edinburgh Skating Club's annual dinner, servants offered diners individual portions from a succession of courses. Soup was served early in the meal.
Dining 'a la russe' was fashionable with the wealthy at that time. Servants offered diners individual portions from a succession of courses with soup served early in the meal.
Such an approach to dining needed extra cutlery, plates and glasses, as well as more servants. Only the wealthy could afford to dine this way.
Menu card for the Edinburgh Skating Club's annual dinner, 1895. [Library reference: MS.24642, f.33].
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