Menu.
Potage au macaroni clair.
Saumon aux concombres; sauce homard.
Croquettes de volaille; sauce tomate.
Ris de veau en papillotes, à la Bechamel.
Filet de bœuf aux champignons.
Punch à la Romaine.
Bécasses; pommes de terre à la Parisienne.
Mayonnaise de volaille.
Asperges à la crème.
Ramequins.
Macédoine de fruits.
Glace de crème à la Napolitaine.
Dessert.
Dinner Bill of Fare (Winter).
Oysters served in block of ice.
Julienne soup (can purchase it canned).
Soft-shell crabs.
Sweet-breads; tomato-sauce.
Braised pigeons, with spinach.
Fillet of beef; sauce Hollandaise.
Roman punch, in lemon-skins.
Fillets of ducks, larded; poivrade-sauce; salad of vegetables.
French canned string-beans (haricots verts) sautéd with butter, served on
toast.
Macaroni, with cheese.
Maraschino Bavarian cream.
Chocolate-pudding, iced.
Fruits.
Coffee.
Menu.
Huîtres.
Potage à la julienne.
Écrevisses frites.
Ris de veau; sauce tomate.
Pigeons à l’écarlate.
Filet de bœuf; sauce Hollandaise.
Sorbet.
Filets de canards; sauce poivrade; salade de légumes.
Haricots verts sautés au beurre.
Macaroni au Parmesan.
Le Bavaroix au maraschino.
Pouding de chocolat glacé.
Fruits.
Café.
Dinner Bill of Fare (Winter).
Mock-turtle soup (can be purchased canned).
Boiled white-fish, garnished with potatoes au naturel and olives; sauce
Hollandaise.
Fried oysters; cold slaw.
Casserole of sweet-breads; cream-sauce, decorated around the base with
green pease.
Roast wild turkey, chestnut stuffing; Saratoga potatoes.
Fried cream.
Spinach on toast, garnished with hard-boiled eggs.
Salad; lettuce, with small, thin diamonds of fried ham.
Cheese; wafers; celery.
Little cocoa-nut puddings in paper cases.
Ice-cream and cakes.
Fruit.
Coffee.
Menu.