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men000040_Hotel Cecil, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> Menu. <br> Hors d'Œuvres Variés. <br> Consommé Sarah Bernhardt. <br> Crême St. Germain. <br> Darnes de Saumon, Sauce Princiére. <br> Pommes Nature. <br> Concombres. <br> Whitebait. <br> Cailles à la Richelieu. <br> Mousse de Jambon au Champagne. <br> Selle d’Agneau Sévigné. <br> Pommes Persilées. <br> Poularde Rôtie. <br> Salade <br> Asperges, Sauce Mousseline. <br> Savarin Montmorency. <br> Petit Pâtisserie Française. <br> LadiesFingers. <br> Bombe Cecil <br> Macarons au Parmesan. <br> Dessert. <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Programme of Music. <br> <br> <br> The Cecil Viennese Orchestra, Under the Direction of Mr. Norfolk Megone. <br> <br> <br> 1. March “Welcome” Strauss <br> 2. Valse “Die Fledermaus” Strauss <br> 3. Selection “A Gaiety Girl” Jones <br> 4. Mazurka “La Czarine” Ganne <br> 5. Fantasia “Faust” Gounod <br> 6. Intermezzo “Cavalleria Rusticana” Mascagni <br> 7. Fantasia on Popular Airs“ Megone <br> 8. The Post Horn Galop Koenig (Post Horn: Mr. Arthur Smith.) <br> 9. Hungarian Dance Laslo <br> 10. Finale “Washington Post March” Sousa <br> <br> <br> <br> <br> The Vocal Music under the direction of Mr. S. Abell. <br> <br> <br> Toast Master - Mr. John Tollett. <br>