Potage à la tête de veau en tortue, or potage fausse tortue.
White-fish; sauce Hollandaise.
Huîtres frites.
Casserole de ris de veau aux petits pois.
Dinde sauvage rôtie.
Beignets de bouillie, or crème frite.
Épinards aux œufs.
Salade.
Soufflé.
Glace de crème au chocolat.
Fruits.
Café.
Dinner Bill of Fare (Winter).
Oysters on half shell.
Amber soup.
Fish croquettes (pear-shape), garnished with parsley.
Rice casserole, filled with blanquette of chicken.
Roast beef (ribs rolled), with a circle of mashed potatoes à la neige and
water-cresses.
Canvas-back ducks; celery.
Roman punch.
Reed-birds cooked in sweet-potatoes.
Poached eggs on anchovy toast.
Salad.
Coffee; Bavarian cream.
Nesselrode pudding.
Fruits.
Café.
Menu.
Huîtres.
Consommé de bœuf clair.
Croquettes de poisson.
Blanquette de volaille.
Bœuf rôti à la purée de pommes de terre.
Canards; céleri.
Punch à la Romaine.
Œufs pochés aux croûtes d’anchois.
Salade.
Bavaroix au café.
Pouding à la Nesselrode.
Fruits.
Café.
Dinner Bill of Fare (Summer).
Clear amber soup.
Fried cuts of fish, with tomato-sauce.
Sweet-breads and cauliflowers (cream dressing over both).
Croquettes of chicken (in form of cutlets), with pease.
Roast lamb; caper-sauce; spinach.
Green corn served in husks.[L]
Sliced tomatoes, with Mayonnaise dressing.
Cheese; wafers; cucumbers.
Maraschino Bavarian cream, and fresh strawberries.
Ice-cream.
Fruits.
Menu.