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men000619_The Southern, menu, page 2
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I agree.Menu <br> <br> <br> Soup- <br> Cream of Asparagus, a la Printanier. <br> <br> <br> Fish- <br> Fried Boston Smelts, Sauce Tartar. <br> Celery. Potatoes a la Barbant. <br> <br> <br> Entrees- <br> Vol-au-Vent of Sweet Breads, au Solpico, <br> Broiled Quail on Toast, a la Chasseur. <br> Fillet Saute au Truff. <br> <br> <br> Sorbet au Kirschwasser. <br> <br> <br> Roast- <br> Saddle of Venison, Larded a l’ Allemande, <br> Turkey, Stuffed, Cranberry Sauce <br> St. Louis Prime Beef, <br> Lamb, Mint Sauce. <br> <br> <br> Cold Dishes- <br> Boned Turkey, Rhine Wine Jelly, <br> Game Pate, a la Perigord, <br> Lobster Salad. <br> <br> <br> Vegetables- <br> Boiled and Mashed Potatoes, <br> Spinach, a la Cream, <br> Lima Beans, <br> Tomatoes, <br> Corn, <br> Onions, <br> Rice. <br> <br> <br> Dessert- <br> Apple Charlotte Pudding, Champagne Sauce, <br> Mince Pie, <br> Apple Pie, <br> Peach Pie, <br> Fruit Cake, <br> Assorted Jelly Rolls, <br> Fancy Macaroons, <br> Almond Spantold, <br> Peanut Candy, <br> Fruit Cream Candy, <br> Claret Wine Jelly, <br> Delmonico Ice Cream. <br> <br> <br> Fruits. <br> Coffee. <br> <br> <br> Sunday, Dec. 4, 1881. <br>