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men000137_Greyhound Hotel, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> Menu. <br> <br> <br> Hors d'Œuvres Variés. <br> Consommé Celestine. <br> Crème de Tomates à l’Américaine. <br> Darne de Saumon, Sauce Hollandaise. <br> Eprlans Frits, Sauce Remoulade. <br> Ris de Veau Bouquetière. <br> Poulet Sauté à la Stanley. <br> Selle de Mouton Dauphine. <br> Rôti de Bœuf au Raifort. <br> Petits Pois Française. <br> Chouxfleurs. <br> Pommes Chateau. <br> Canards Sauvage Rôti, Sauce Porto. <br> Salade de Saison. <br> Savarin Boissier. <br> Biscuits Maria. <br> Petits Fours. <br> Dessert. <br> <br> <br> Page 3 <br> <br> <br> Toasts. <br> <br> <br> 1.-”The Queen and the Craft.” <br> 2.-”The W.M. the Grand Maser, H.R.H. the Prince of Wales.” <br> 3.-”The Pro G.M.; the Deputy G.M.; and the rest of the Grand Officers, Present and Past.” <br> 4.-”The Prov. G.M.; the Deputy Prov. G.M.; and the rest of the Prov. Grand Officers, Present and Past.” <br> 5.-”The Worshipful MAster.” <br> 6.-”The Initiate.” <br> 7.-”The Visitors.” <br> 8-”The Past Masters.” <br> 9.-”The Treasurer and Secretary of the Lodge.” <br> 10.-”The Officers of the Lodge.” <br> 11.-”The Tyler’s Toast.” <br>