Windsor Hotel, menu, page 2

Menu <br> Tuesday, january 1st, 1884 <br> Soup <br> Consomme of fowl, with rice <br> Fish <br> Baked white fish, a l’andalouse <br> Julienne potatoes <br> Pickled beets <br> Sliced onions <br> Queen olives <br> Celery <br> Dressed lettuce <br> Removes <br> Stuffed turkey, cranberry jam <br> Young pig, apple sauce <br> Loin of beef <br> Leg of lamb, mint sauce <br> Entrees <br> Supreme of chicken, a la dauphine <br> Chartreuse of pheasant, modern style <br> Tenderloin of veal,larded, lucullus <br> Compote of fruit, macédoine <br> Jamaica rum punch <br> Saddle of venison, currant jelly <br> Broiled quail on toast <br> Cold <br> Spiced oyster <br> Lobster salad <br> Smoked tongue <br> Boned capon <br> Vegetables <br> French peas <br> Boiled or mashed potatoes <br> Green corn <br> Fried parsnips <br> Macaroni, with cheese <br> Asparagus <br> Pastry <br> Boiled eves pudding, rhine wine sauce <br> meringue -coconut pie <br> Mince pie <br> Rose cream kisses <br> Plum cake <br> White jelly drops <br> Dessert <br> Niagara ices <br> Champagne jelly <br> Charlotte chantilly <br> Roquefort and edam cheese <br> Kennedy water crackers <br> Fruit <br> Coffee <br> Silver moon printing house <br>