Empire of India and Ceylon Exhibition, menu, pages 2-3

Page 2 <br> <br> <br> EMPIRE OF INDIA AND CEYLON XHIBITION, 1896. <br> CURRY HOUSE <br> September 9 1896. <br> <br> <br> SOUPS. <br> Saffa Scavoy (Vermicelli) <br> [not legible] Sabayon (Hout au Tot) <br> [not legible] [not legible] (Tomalo) <br> <br> <br> FISH. <br> Ready - Muclsi Koo Hulholouti [not legible] <br> Curried Fish <br> Curried Lobster <br> <br> <br> To Order - Sole Fried or Boiled (10 minutes) <br> Whitebait <br> <br> <br> ENTRÉES. <br> Ready - Sinoajaore (Dry) <br> To Order (10 minutes) - Lamb Cutlets [not legible] <br> Orcyie [not legible] <br> <br> <br> JOINT. <br> Roast Leg of Mutton <br> Sartige Whole <br> <br> <br> POULTRY. <br> Roast Fowl & Ham veg. [not legible] [not legible] <br> <br> <br> VEGETABLES. <br> Ready - [not legible] [not legible] Cendian Lentils <br> [not legible] (Curried Veg.) <br> Potatoes, Plain <br> Potatoes, Mashed, Fried or Sautées <br> Potatoes, Lyonnaise (5 minutes) <br> Cabbage <br> Cauliflower, Spinach or Sprout <br> Lentils or Haricot Beans, Plain <br> Lentils or Haricot Beans,Curried <br> Flageolets, French Beans or Green Peas, Plain or Sautées <br> Flageolets, French Beans or Green Peas, Curried <br> <br> <br> Page 3 <br> <br> <br> COLD TABLE. <br> Roast Beef <br> Pressed Beef <br> Ham <br> Veal and Ham Pie <br> Ox Tongue <br> Lamb and Mint Sauce <br> Pigeon Pie <br> Pickled Salmon <br> Whole Lobster <br> Fowl, Wing <br> Fowl, Leg <br> Ham on Tongue with Fowl, extra <br> Salmon Mayonnaise <br> Lobster <br> Chicken <br> Fish Salad <br> Lobster Salad <br> <br> <br> SALADS. <br> Lettuce <br> Potato <br> Tomato <br> Vegetable <br> <br> <br> SWEETS. <br> Ready - Chou Chou Pudding <br> [not legible] & Cream <br> [not legible] <br> To Order in 10 Minutes. <br> Indian Pudding <br> Vencatachallmus Fruit <br> Jelly of Bananas <br> Khaja <br> Geelavy, Plain <br> Guava Pudding <br> Banana Fritters <br> Omelette with Jam <br> Omelette withTamarind <br> <br> <br> SAVOURIES. <br> To Order in 5 Minutes - <br> [not legible] on Toast <br> Curried Oruelle <br> Devilled Sardines <br> <br> <br> CHEESE. <br> Camembert, Gruyère, Stilton <br> Cheddar, Gorgonzola, Port Salut <br> <br> <br> <br> <br> SUNDRIES. <br> Bread <br> Butter <br> Pulled Bread <br> Toast <br> Plain Lettuce <br> Radishes <br> Buttered Toast <br> Boiled Egg <br> Cucumber <br> Chutney <br> Pickle, English <br> Pickles, Indian <br> Red Currant Jelly <br> Bombay Duck <br> Watercress <br> Tomatoes <br> <br> <br> ICES (Various) <br> TEA, COFFEE or COCOA per Pot, in Room. <br> BLACK COFFEE <br>