This chilled soup was invented in 1917 at the Ritz-Carlton Hotel in New York – by a French chef, of course.
These days you’d be pretty baffled if you sat down at a restaurant and were served half a grapefruit adorned with a maraschino cherry.
The potential for elegant presentation and the zingy combination of sticky-sweet and sour made it particularly suited to fine dining establishments.
Chicken à la King now seems more like a home-cooked supper than a posh restaurant dish.
This classic American casserole, a hearty combination of chicken and broccoli in a creamy Mornay sauce, actually has pretty glamorous beginnings.
No 1970s dinner party was complete without these light-as-a-feather puff pastry cases filled with cooked mushrooms,
This retro German dessert definitely deserves a comeback. Kalter hund translates into English as ‘cold dog.
Peach melba, a joyfully simple dessert with poached peaches and ice cream balanced with sharp, tart raspberry sauce.
Meaty mutton chops, usually grilled, basted in jus and served on the bone, were devoured at restaurants throughout much of the 20th century.
Oysters tend to be served fresh and on the half shell now, but many old-school recipes saw them cooked.