St James Hotel, menu, page 1

St. James Hotel <br> November 22, 1893 <br> <br> <br> MENU <br> <br> <br> Oysters or Clams <br> <br> <br> SOUPS <br> <br> <br> Consomme, Louisiana <br> Giblet a l’irlandaise <br> Soldat victorieux <br> Cream of celery, duchesse <br> Puree de gibier, St.Hubert <br> Tomate au riz <br> Split pea <br> <br> <br> SIDE DISHES <br> <br> <br> HOT: <br> Cromesquis de volaille a la russe <br> Olives <br> Celery <br> Caviar <br> Sardines <br> Chutney <br> Radishes <br> Lyons sausage <br> Anchovies <br> Stuffed olives <br> <br> <br> FISH <br> <br> <br> Fried eels, tartar sauce <br> Filet of sole en turban, italienne <br> Pompano, virginienne <br> Salmon steak, French peas <br> Spanish mackerel, New Orleans <br> Whitebait <br> Smelts a l’etouffade <br> Oyster crabs on toast <br> Lobster, Courbet <br> Striped bass, oyster sauce <br> <br> <br> RELEVES <br> <br> <br> Roast sirloin of beef, semoule brissotins <br> Boiled fowl with salt pork <br> <br> <br> ENTREES <br> <br> <br> Broiled filet of beef, Trianon <br> Spring chicken saute, Parmentier <br> Paupietters of veal glace a l’oseille <br> Squab en crapaudine <br> Plover saute, forestiere <br> Fricassee of lamb’s feet, champignons frais <br> Fresh mushrooms on toast <br> Terrapin, Maryland <br> <br> <br> ROAST <br> <br> <br> Ribs of beef <br> Lamb, mint sauce <br> Leg of mutton <br> Chicken, half <br> Spring turkey, cranberry sauce <br> Duckling, half <br> <br> <br> GAME <br> <br> <br> Canvas-back duck <br> Red-head duck <br> Teal duck <br> Mallard duck <br> Partridge <br> English snipe <br> Grouse <br> Plover <br> Reed birds <br> Woodcock <br> <br> <br> VEGETABLES <br> <br> Brussels sprouts <br> French artichokes <br> Spinach <br> Cauliflower <br> Lima beans <br> Oyster-Bay asparagus <br> New string beans <br> Stuffed green peppers <br> Stewed tomatoes <br> Mashed turnips <br> Sweet corn <br> Succotash <br> French peas <br> Squash <br> American peas <br> Cepes, Bordelaise <br> Macaroni, gratin <br> Spaghetti, Milanaise <br> Fried egg plant <br> POTATOES: <br> Sarah Bernhardt <br> Sweet <br> Stewed <br> A l’Em Jay <br> Boiled <br> Mashed <br> Fried <br> Julienne <br> Parisienne <br> Hashed with cream <br> Croquettes <br> Duchesse <br> Anna <br> Lyonnaise <br> <br> <br> COLD <br> <br> <br> Spring turkey <br> Lamb <br> Partridge <br> Quail <br> Ribs of beef <br> Chicken, half <br> Boned capon <br> Plain lobster <br> Fresh salmon <br> Corned beef <br> Ham <br> Tongue <br> Lamb’s tongue <br> Pate de foie gras <br> SALAD: <br> Tomatoes <br> Celery <br> Cucumber <br> Chicory <br> Lettuce <br> Watercruss <br> Chicken <br> Lobster <br> Russe <br> Escarole <br> Macedoine <br> Anchovy <br> Shrimp <br> <br> <br> DESSERT <br> <br> <br> HOT: <br> Vermicelli pudding <br> Omelette souffle, vanille <br> Rice croquettes, lemon <br> COLD: Bread pudding <br> Port wine jelly <br> Fig tarts <br> Apricot pie <br> Cocoanut pie <br> D’Artois grille aux confitures <br> Eclairs au chocolat <br> Charlotte glacee <br> Meringue glacee <br> Meringue a la creme <br> Carlsbad wafers <br> Pound cake <br> Fruit cake <br> Lady fingers <br> Macaroons <br> Petits fours <br> Charlotte Russe <br> <br> <br> ICE CREAM <br> <br> <br> Vanilla <br> Chocolate <br> Pistache <br> Mixed <br> Napolitaine <br> Tutti frutti <br> Strawberry <br> Biscuit glace <br> Biscuit Tortoni <br> Nesselrode <br> Mousse aux fraises <br> Biscuits, diplomatic <br> WATER ICE: <br> Lemon <br> Raspberry <br> Oranges <br> SORBETS: <br> Maraschino <br> Kirschi <br> Rum <br> A l’arrack <br> Lalia Rookh <br> <br> <br> CHEESE <br> <br> <br> Gorganzola <br> Stilton <br> Brie <br> Roquefort <br> Gruyer <br> Gervais <br> Camembert <br> Neufchatel <br> American <br> <br> <br> FRUITS <br> <br> <br> Peaches and cream <br> Pears <br> Grapes <br> Pineapple <br> Apples <br> Bananas <br> Oranges <br> Nuts and raisins <br> PRESERVES: <br> Raspberries, strawberries, green gages, quinces and damsons <br> Bar le Duc <br> Marmalade <br> Apricot jam <br> Red currant jam <br> Figs <br> DEMI-TASSE <br> HALF PORTIONS SERVED TO ONE PERSON ONLY <br> <br> <br> THIS RESTAURANT WILL REMAIN OPEN UNTIL 1 A.M. FOR THE ACCOMMODATION OF THEATRE PARTIES <br>