Creator
Revere House
Title
George Stillman Hillard Honoree Banquet
Coverage
Boston
Date
November 16, 1848
Description
Chef Gustave Feraud (1822 –1899?) went to work at the new Revere House in 1847, when he arrived from France. Feraud excelled at creating decorative food displays, including the architectural and sculptural centerpieces of confectionery called pièces montées that adorned the tables at banquets. This dinner for sixty guests featured five ornamental dishes, including boned turkey in jelly, a pig’s head, and a pyramid of chicken patties. The side dishes, or entrées, on this menu range from macaroni à la Milanese to squirrel with turtle sauce.