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men000652_Galt House, menu, page 2
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I agree.Table D'Hote. <br> <br> <br> Sunday, February 10th, 1884. <br> <br> <br> Consommé Paysanne. <br> <br> <br> Small Patties of Chicken, a la Princess. <br> <br> <br> Filet of Sole, Sauce Tartar. <br> <br> <br> Duchesse Potatoes. <br> <br> <br> Boiled Fowl with Salt Pork. <br> <br> <br> Roast Sirloin of Beef, au Jus, <br> Roast Turkey, Chestnut Dressing. <br> <br> <br> Lemon Water Ice. <br> <br> <br> Cutlets of Lamb with French Peas, <br> Veal and Ham Pie in Forms, <br> Banana Fritters, Sherry Wine Sauce. <br> <br> <br> Lettuce Salad. <br> <br> <br> Roast Pheasant, Bread Sauce. <br> <br> <br> Boiled Bermuda Onions, Cream Dressing <br> Oyster Plant, <br> Green Peas, <br> Boiled Rice, <br> Boiled, Mashed and Sweet Potatoes. <br> <br> <br> Steamed Fruit Pudding, Rum Sauce, <br> Strawberry Pie, <br> Apple Pie, <br> Assorted Cake. <br> <br> <br> Gorgonzola Cheese and Water Crackers. <br> <br> <br> Malaga Jelly, <br> Vanilla Ice Cream, <br> <br> <br> Fruit, <br> Cafe. <br> <br> <br> Galt House, Louisville, Ky. <br>