Menu for RSGS banquet in honour of H M Stanley
Menu and toast list for banquet in honour of HM Stanley Monday 9th June 1890
The menu card, printed in a pale green tint was a judged to be beautiful work of art. Highlights of the menu include White Nile soup, salmon with Red Sea sauce, pigeon cutlets a la Congo, Zanzibar curry and rice, Egyptian quails and cresses, ivory jelly, Niam Niam cream and bananas a la Ruwenzori.
The banquet given by the RSGS was attended by 120 gentlemen, and after dinner the balcony was occupied by ladies. The tables were laid with gold plate and flowers, and at the back of the chairman was a miniature forest laid out with tall palms and grasses. The banquet ended at 12.30am, and as Stanley drove away a crowd which had been waiting for him to appear, cheered.
