Plankinton House, menu, pages 2-3

Page 2 <br> <br> <br> Dinner. <br> <br> <br> Soup. <br> Terrapin. Consomme. <br> Small Oyster Patties. <br> <br> <br> Fish.Lake Trout stuffed and baked, Wine Sauce. <br> Whitefish boiled, Parsley Sauce.Potatoes a la Parisian. <br> <br> <br> Joints. <br> Roast Turkey stuffed, <br> Cranberry Sauce. <br> Roast Beef. <br> Roast Ribs of Beef. <br> Leg of Mutton, Caper Sauce. <br> Corned Beef and Cabbage. <br> Ham, Champagne Sauce. <br> Jole, with Cabbage. <br> <br> <br> Baked Pork and Beans. <br> <br> <br> Entrees. <br> Turnovers of Quail, with Mushrooms. <br> Filet of Beef larded, Tomato Sauce. <br> Charlotte of Apples, with Fruit. <br> Croquettes of Chicken, a la Financier. <br> <br> <br> Roman Punch. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Game. <br> Saddle of Venison, Jelly Sauce. <br> <br> <br> Horseradish. <br> Pickled Mango. <br> Pickled Beets. <br> Pickled Cucumbers. <br> Chow Chow. <br> Sweet Pickled Tomatoes. <br> Pickled Cabbage. <br> <br> <br> Pressed Corned Beef. <br> Pate of fat Livers. <br> Chicken Salad. <br> Boned Turkey, with Jelly. <br> <br> <br> Vegetables. <br> Red kidney Beans. <br> Onion. <br> Mashed Potatoes. <br> Cabbage. <br> Boiled Rice. <br> Stewed Turnips. <br> Fried Parsneps. <br> Boiled Potatoes. <br> <br> <br> Pastry. <br> English Plum Pudding, Brandy Sauce. <br> Lemon Cream Merengue Pie. <br> Apple Pie. <br> Macaroon. <br> Delicate Cake. <br> Charlotte de Russe. <br> Vanilla Ice Cream. <br> <br> <br> Fruit. <br> <br> <br> French Coffee. <br> <br> <br> Milwaukee, November 16, 1979. <br>