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Dining in a Dinosaur: A Victorian Culinary Adventure
From childhood favorites like The Flintstones to blockbuster films like Jurassic Park, dinosaurs have held a special fascination in contemporary culture. However, this fascination is nothing compared to that of Victorian scientists who once indulged in an extravagant dinner hosted within the confines of an Iguanodon. The menu for this remarkable dinner featured a robust selection of eight courses, showcasing the culinary trends of Victorian Britain.
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The evening began with dishes such as mock turtle soup and curried rabbit, culminating in a selection of desserts like Charlotte Russe and macedoine jelly. Among the various fowl preparations presented was salmi de perdrix, or partridge salmi, a dish that remains popular in French cuisine today. In this summary, we will explore the intriguing stories surrounding this Victorian dining event and delve into the culinary specifics of creating partridge salmi.
The Candlelit Dinner Inside an Iguanodon
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On December 31, 1853, the Crystal Palace in London hosted an event that would pique the interest of geologists, paleontologists, and notable figures of the time. Organized by Benjamin Waterhouse Hawkins, the dinner was set inside a life-sized model of an Iguanodon, the iconic dinosaur that had just been brought to public attention by Professor Richard Owen, who famously categorized these ancient creatures as part of a new taxonomic group called "Dinosauria."
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Guests received an invitation elegantly penned on parchment, with an amusing twist: invitations were written on the wing of a pterodactyl. With excitement, they gathered for the evening's festivities, which would see famed scientists and newspaper editors joined together in a historic dining experience that blurred the lines between science and gastronomy.
A Lavish Menu of Eight Courses
The menu depicted a grand culinary journey, beginning with soups and fish, followed by a choice of roasted meats, including turkey, ham, and pigeon pie. The entrees, written in French, included many dishes reflective of the time, such as lamb with tomatoes, curried rabbit with rice, and, of course, partridge salmi.
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As the guests adjusted to the cramped quarters of the Iguanodon, Professor Owen delivered a poignant toast "to the memory of Mantell, the discoverer of the Iguanodon," setting a solemn yet convivial tone for the meal. What followed was a robust atmosphere filled with singing, toasting, and a great deal of revelry, as the New Year approached. News of the evening's merriment and its extraordinary setting captured public interest and filled newspapers of the time with tales of scientific curiosity and culinary splendor.
A Culinary Journey: Making Partridge Salmi
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Roast the game birds at 400°F until about three-quarters cooked.
In a saucepan, melt butter and sauté shallots and carrots. Add mushrooms and herbs, then pour in beef stock and add the birds' trimmings.
Simmer, strain, and skim fat from the sauce before mixing in Sherry and sugar.
Add the partially cooked birds back into the sauce to let them finish cooking.
Prepare croutons in a frying pan with butter, then serve the sliced partridge atop the croutons, drizzled with sauce.
A Taste of History
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After completing the cooking process, the dish can yield very complex flavors that bridge the historical and contemporary palates. The contrasting sweetness from the sugar and umami notes from the mushrooms provide a delightful experience, inviting diners to appreciate how culinary practices have evolved over the years.
While one may not be able to physically dine in a dinosaur like those progressive Victorians, they can certainly recreate the flavors of partridge salmi and experience a taste of what scientific history and gastronomy intertwined during a remarkable New Year's Eve dinner.
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Thus, even centuries later, the legacy of that dinner echoes through culinary explorations that continue to captivate both the mind and the palate. In the words of the author, experiencing this dish inspires everyone to appreciate the flavors of history and possibly discover passion for exploring old recipes anew.