The Kitchen would be preparing dishes that were made to impress with really great presentation with custom utensils with artistic engravings that took the close attention that royalty demands. The service as it is done in French-style banquets that had a mixture of cuisine for respect to show the best of the host culture and the visiting culture with the elegance of the cultures of Europes greatest dining experiences that can only be held by royalty. The menu selection would reflect what you would see in some of the larger dining halls, but in the Iolani Palace that definitely left a good experience that was not lackluster of comparable events held by other royals.
Much of what was seen on the menus in those days were food of luxury. As a show of Hawaiian culture there were carefully prepared in the kitchen food bundles that were wrapped in the traditional fashion of ti-leafs that were naturally green that left a cool touch to the fingers. As a way to signify wealth would be linked to what they would be willing to give away as it showed the generosity and respect of what could be afforded for a follow up meal for a later time. It would be traditional, while having nothing wasted to make sure everything would be used. When guests came to the palace it would leave them quite impressed as the entire setting was fitted with convenience at every possible occasion as a way to prepare things before asked and to predict the expectations and surpass them of the guests themselves. Research of Iolani Palace Menus 1883.02.23 (State Dinner)- Mulligatawny Soup, Turtle Soup, Windsor Soup, Soup a la Reine, Boiled Uhu, Ulua, Olo, Fried mullet, Kumu, Moi, Crab, Anchovies; Vegetables, Mashed Potatoes, Sweet potatoes, Sliced potatoes, Taro, Green Peas, Tomatoes, Corn, Asparagus, Spinach, Wild Duck with Mushroom, Lawalnuld Pigeons, Plover, pheasant, Fillet of Veal, Mutten Cutlets, Boiled Turkey Truffle Sauce, Boiled Ham, A la mode Beef, Fillet of Veal, Canvass-back Duck, Chicken Pie, Roast Goose, Shrimp Curry, Bombay Duck Curry, Cheese Salad, Wines of Sherry, Hock and Rhine Wine, Claret and Burgundy, Champagne, Beer, Port, Liquers, Iolani Pudding, Wine Jelly, Sponge Cake, Coconut, Papaia and Fruit Cake, Strawberries and Ice Cream; Fruits; Pompoms; Tea and Coffee. 1885.04.10 (Spreckels Dinner at Punahou Mansion)- Huitres en Coquile, Potage Bagration, Petits Souffles, a la Princesse, Grenades de Sole, a la Romaine, Filet de Boeuf, a la Royale, Chartreuse de Volaille, a la Moderne, Zambajone au vin Champagne, Pan de Gibier, a la Isabelle Pan du Riz au Fruits, a la Kalakaua, Ponche au Kirsh, a la Cardinal Bombe a la Neapolitaine, Dinde au Marrons Gateaux et Bonbons, assortis Asperges a la Hollandaise Corbeille de Fruits, Choufleurs au Parmesan Cafe, Chablis Margaux 1877, Chartreuse Jaune, Amontillado Romanee Conti, Maraschino, Schloss Johannisberger, Pommery Greno Sec, Kummel 1889.08.09 (Breakfast for French Duquesne)- Boiled Kumu, Fried Mullet, Deviled Crab, Viandes and Volailees, Beefsteak, Salmi of Duck, Mutton Chops, Pigeon on Toast, Boiled Chicken, Shrimp Curry, Chicken Curry, Cheese and Tomato Salad, Omelet, Ice Cream, Chocolate. 1890.12.06 (Hawaiian Independence Day)- Tomato Soup, Mullet with Sauce Tartare, Roast Pig with Apple Sauce, Roast Turkey with Cranberry Sauce, Sweet Potatoes, String Beans, Baked Potatoes, Olive Relish, Lettuce Salad, Cheese Straws, Mince Pie, Nuts and Raisins, Tea and Coffee. 1892.03.08 (Charity Luau)- Heeneene (relishes), Hee (squid), Opihi (fresh shellfish), Limu (raw sea moss), Mamona (kukui-nut sauce), Ula (raw lobster), Papai (raw crabs); Raw fish Lomi- Uu Lomi (big scale soldierfish), Awa Lomi (giant milk fish), ‘Ama’ama Lomi (Stripped Mullet), Ele Lomi (Black Trigger Fish), Ake Pipi (fresh Liver), Nehu (dried fish), Luau (cooked taro leaves), Kaihele (shrimps pounded with salt), Kalua Roast Luaa Pig Roasted Underground, Ia Lawalie (fish cooked in ti leaves), Moa (roasted chicken), Puaa Paakai (salt pork), Pipi (salt pork), Laulau Puaa (entrails of pig cooked underground), Na Nea Ulu (vegetables), Poi Ulu (bread fruit poi), Poi Kalo (national dish), Maia (bananas), Kulolo Taro Pudding, Koolopalau Potato Pudding, 1892.04.09 (Honor Dinner)- Deviled Crabs, Mock Turtle Soup, Boiled Kumu with Hollandaise Sauce, Salmi of Ducks with Olives, Fillet of Beef, A la Chartreuse Punch, A la Russe, Roast Turkey with Cranberry Sauce, Roast Ham, Chicken Curry, Bavarian Pudding, Whipped Cream Fruits, Tea and Coffee. 1889.08.22 (Honor Dinner for U.S.S Nipsic)- Mock Turtle Soup, Soup a la Reine, Boiled Kumi, Fried Mullet, Oyster Pates, Salmi of Duck, Pigeon on Toast, Turkey Roast, Ham Roast, Fillet of Beef, Shrimp Curry, Chicken Curry, Roman Punch, Salad and Cheese, Mashed Potatoes, Green Peas, Asparagus, Saratoga Potatoes, Mushrooms, Pudding, Fruits, Ice Cream, 1887.04.16 (Honor Dinner for the British H.B.N-S Caroline)- Turtle Soup, Soup a la Reine, Boiled Uhu, Fried Kumu, Filet du Boeuf, Mutton Cutlets, Salmi of Duck, Pigeon on Toast, Punch a la Romaine, Shrimp Curry, Chicken Mayonnaise, Snow Pudding, Omelette Souffle, Ices, Strawberries 1892.02.26 (State Dinner)- Supieers Consomme, Cream of Asparagus, Mullet, Tartar Sauce; Salmon, Hollandaise Sauce, Terrapin, Snipe, Cardinal Punch, Goose Roast, Beef Roast, Canvas Back Duck, Pheasant, Saddle of Venison, Celery Mayonnaise, Chicken Salad, Diplomatic Pudding, Charlotte Russe, Sherbert, Ice Cream, Maccaroons, Pruit, Nuts, Cheese, Hock, Sherry, Rhine Wine, Claret, Champagne, Chambertin, Port Cognac, Chartreuse.
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