The Southern, menu, page 2

Soup. <br> Cream of Asparagus, a la Printaniere. <br> <br> <br> Hors D’oeuvres. <br> Crustades of Goose Liver, a la Romain. <br> Celery. Olives. <br> <br> <br> Fish. <br> Halibut em Turban, a la Vormande. <br> Potatoes a la Brabant. <br> <br> <br> Releves. <br> Pork and Beans, <br> Filet of Beef, a la Financiere. <br> <br> <br> Entrees. <br> Croquettes of Sweet Breads, a la Princess Sauce, <br> Quail Braisee, a la Strassbourg, <br> Escollopes of Venison, a la St. Germaine. <br> <br> <br> Sorbet au Champagne. <br> <br> <br> Roast. <br> Mallard Duck, with Currant Jelly, <br> Saddle of Southdown Mutton, au Jus, <br> Turkey, Cranberry Sauce, <br> St. Louis Prime Beef. <br> <br> <br> Cold Meats. <br> Game Pate, au Truff, <br> Boned Chicken, en Bellevue. <br> <br> <br> Vegetables. <br> Boiled and Mashed Potatoes, French Peas, <br> Tomatoes, Lima Beans. <br> Macaroni, au Gratin, <br> Spinach, a la Cream. <br> <br> <br> Dessert. <br> Sponge Pudding, Steamed, Brandy Sauce, <br> Mince Pie, Apple Pie, Lemon Pie, <br> Assorted Cakes, Almond Curves, <br> Slices, a la, Polonaise, <br> Cream Fruit Candy, <br> Bon Bons, a la Rose, <br> Strawberry Jelly, <br> Pineapple Fruit Ice Cream. <br> <br> <br> Fruits. <br> Coffee. <br> <br> <br> The Southern, <br> St. Louis, Jan. 15, 1882. <br>