Menus for Full Course Dinners
Blue Points
Consommé à la Royal
Olives Celery Salted Almonds
Swedish Timbales with Chicken and Mushrooms
Fried Smelts Sauce Tartare Dressed Cucumbers
Saddle of Mutton Currant Jelly Sauce
Potatoes Brabant Brussels Sprouts
Suprême of Chicken
Mushrooms à la Sabine
Canton Sherbet
Canvasback Duck Olive Sauce
Farina Cakes with Jelly
Celery Salad
Apricot and Wine Jelly
Nesselrode Pudding Rolled Wafers Parisian Sweets
Crackers Cheese
Café Noir
☸☸☸☸☸
Little Neck Clams
Consommé au Parmesan
Olives Salted Pecans
Bouchées
Fillets of Halibut à la Poulette with Mayonnaise
Tomatoes Delmonico Potatoes String Beans
Larded Fillet of Beef with Horseradish Sauce
Glazed Sweetbreads
Artichokes with Béchamel Sauce
Sorbet
Broiled Quail with Lettuce and Celery Salad
Banana Cantaloupe
Sultana Roll with Claret Sauce
Cinnamon Bars Lady Fingers Bonbons
Crackers Cheese
Café Noir
☸☸☸☸☸
Anchovy Canapés
Julienne Soup
Olives Celery Ginger Chips
Oyster and Macaroni Croquettes
Stuffed Fillets of Halibut, French Hollandaise Sauce
Tomato Jelly Spring Lamb Potato Fritters
Asparagus Tips with Hollandaise Sauce
Chaud-froid of Chicken
Crême de Menthe Ice
Larded Grouse Bread Sauce Lettuce and Radish Salad
Mont Blanc
Bombe Glacée Sponge Drops Almond Crescents Bonbons
Crackers Cheese
Café Noir