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men000046_The Hotel Cecil, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> MENU. <br> <br> <br> Huîtres Natives. <br> <br> <br> Consommé Sévigné. <br> St. Germain. <br> <br> <br> Darnes de Saumon. <br> Sauce Gourmet. <br> Salade de Concombres. <br> Whitebait à la Diable. <br> <br> <br> Terrine de Cailles Demidoff. <br> Mousse de Jambon au Champagne. <br> <br> <br> Selle de Mouton Carême. <br> Pommes Fondantes. <br> <br> <br> Poulard Rôti. <br> Salade. <br> <br> <br> Choux de mer à la Milanaise. <br> <br> <br> Savarin Fruitière. <br> Biscuits. <br> Petits Fours. <br> Asperges Glacées. <br> Sauce Mousseline. <br> <br> <br> Dessert. <br> <br> <br> Café <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> MUSIC. <br> <br> <br> 1. March “Cadiz” Valerde <br> 2. Overture “Light Cavalry” Suppé <br> 3. Waltz “Lustige Brüder” Vollstedt <br> 4. Selection “The Geisha” Jones <br> 5. a. Entr’acte “Mariposa” Diaz <br> b. Serenade “Mandolina” Langley <br> 6. Rhapsodie “España” Chabrier <br> 7. Selection “Recollections of Gounod” Godfrey <br> 8. Dances ”Henry VIII.” German <br> 9. Czardas Michiels <br> 10. Finale “The Yashmak” Rosey <br> <br> <br> Director Mr. G. S. A. Foreman. <br>