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Page 2 <br> <br> <br> Menu <br> <br> <br> Huitres Du Rhode Island <br> <br> <br> Potage. <br> Tortue Verte. <br> Consommé, à l’Imperiale. <br> <br> <br> Poissons. <br> Truite Saumoné, à la Colbert. <br> Turbot Anglais, au gratin. <br> Concombre. Pommes Parisienne. <br> <br> <br> Releves <br> Filet de Boeuf, Braisée à la Rothschild. <br> Dindonneaux aux Céleris, au Jus. <br> Selle de Chevreuil, à la Gelée de Groseille. <br> Petits Pois. Pomme de Terre. Choux Fleurs. <br> <br> <br> Entrées. <br> Cailles Bardées, à la Royale. <br> Petits Patés aux Huitres. <br> Cotelettes de Pigeons, à la Chevaliere. <br> Mayonnaise de Volaille. <br> Tomate. Epinards. Patates Douces. <br> <br> <br> Punch, à la Romaine. <br> <br> <br> Gibier. <br> Bécasses Grillé, sur Canapé au Cresson. <br> Grouse Rôti, à la Gelée. <br> Olives. Céleris. Laitue. <br> <br> <br> Dessert. <br> Charlotte de Russe, à la Parisienne. <br> Glaces aux Fruits. Biscuit Diplomate. <br> Macarons. Meringues à la Chantilly. <br> Glaces Napolitaine. <br> Gelée au Champagne. Gelée au Vin de Port. <br> Raisin de Hambourg. Poires. <br> Orange de la Florida. Raisin Malaga. <br> <br> <br> Café <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Bill of Fare <br> <br> <br> Rhode Island Oysters. <br> <br> <br> Soup. <br> Green Turtle. <br> Jelly Broth, Royal. <br> <br> <br> Fish. <br> Boiled Salmon Trout, Sauce Colbert. <br> English Turbot, Baked <br> Potatoes Parisienne. Cucumbers. <br> <br> <br> Removes. <br> Tenderloin of Beef, Braised, Rothschild. <br> Young Turkey with Celery, Brown Sauce. <br> Saddle of Venison, Currant Jelly. <br> French Peas. Potatoes. Cauliflower. <br> <br> <br> Entrees. <br> Potted Quail, Royal fashion. <br> Small Oyster Patties. <br> Cotelette of Squa, Chevalier Style. <br> Mayonnaise of Chicken. <br> Tomatoes. Sweet Potatoes. Spinach. <br> <br> <br> Roman Punch. <br> <br> <br> Game. <br> Broiled Woodcock on Toast with Water Cresses. <br> Roast Chicken Grouse, Quince Jelly. <br> Dressed Lettuce. Celery. Olives. <br> <br> <br> Dessert. <br> Charlotte Russe, Parisian Style. <br> Fruit Ices. Biscuit Diplomat. <br> Macaroons. Meringues Chantilly. <br> Neapolitan Ices. <br> Champagne Jelly. Port Wine Jelly. <br> Hamburg Grapes. Pears. <br> Malaga Grapes. Florida Oranges. <br> <br> <br> Coffee. <br>