OCTOBER to DECEMBER.
- Turtle soup.
- Caviar pie.
- Venison with artichokes, garnished with goose liver and Madeira sauce.
- Fine fish with small potato balls.
- Brown champignons.
- Crawfish.
- Turkey with cranberries, salad.
- Chocolate ice with cake.
A LARGE BUFFET.
For 30 Persons.
- 1 salmon with lobsters and mayonnaise dressing
- 1 venison roast
- 1 roast beef
- 1 saddle of veal or veal roast
- 1 ham
- 1 chicken, asparagus and crawfish jelly with herb sauce
- 2 chicken pies with champignons
- 1 macaroni pudding with tomato sauce
- 1 goose liver pie garnished with aspic
- Fine fish salad
- Lobster salad
- 2 dishes of vegetables, (asparagus, peas, morels with crab tails)
- 12 deviled eggs
- 6 qts. assorted ices
- 2 wine jellies with fruit
- 4 portions of cake
EVERY DAY DINNER.
No. 1.
- Soup with mushrooms.
- Roast stuffed chicken.
- Potatoes.
- Apple sauce.
- Orange cream.
No. 2.
- Bread soup.
- Boiled fish with beaten egg gravy.
- Small potato balls.
- Head lettuce.
- Filled pancakes.