Originally Posted by Manton
It would be cool, for a special occasion dinner, with some really rare wine.
A friend of my dad's somehow got his hands on a magnum of 1875 Lafite that had been in the cellar of a Scottish castle. He split the cost with my dad and two other guys. They had a restaurant prepare some unbelievable five course meal. They dressed in black tie, ate the food, and drank the wine. I was unfortunately six years old at the time, and thus was not invited. But the pictures are nice. Lots of 70s big hair and wide lapels. And unbelievable grins.
Anyway, that's the kind of thing you make Careme's recipe for. Make into a Grand Veneur.
Yes, it would be cool, but a number of things stand in the way: procuring the ingredients, the fact that they most likely, even in France, no longer taste quite the same as they did back in the 1800's, and we may not be satisfied by the results, as taste evolve from one century to another to another.
I am all in favor of dressing up for a meal that has taken several days to prepare and a bottle of wine that has waited a century to meet a corkscrew. I'd love to do it in period clothing, as a matter of fact, but I'm strange.