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Cameron House, menu, pages 2-3

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men000697_Cameron House, menu, pages 2-3
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University of Nevada, Las Vegas. Libraries

Page 2 <br> <br> <br> Officers. <br> <br> <br> J. B. Webb, President. <br> L. C. Colman, Vice President. <br> M. T. Moore, Secretary. <br> M. Weix, Treasurer. <br> <br> <br> Directors <br> <br> <br> W. S. Case <br> H. E. Keeler. <br> S. Sorensen. <br> E. B. Usher. <br> W. R. Putnam. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Menu. <br> <br> <br> Blue Points on Half Shell. <br> <br> <br> Spanish Olives. Dressed Celery. <br> <br> <br> Consomme Imperial. <br> <br> <br> Baked Red Snapper, Madeira Wine Sauce. <br> <br> <br> Fillet of Beef Larded, with Mushrooms. <br> <br> <br> Baked Mashed Potatoes. Stewed Tomatoes. <br> Green Peas. Asparagus. <br> <br> <br> Sweetbreads with French Peas. <br> Cutlet of Chicken, a la Supreme. <br> <br> <br> Roman Punch. <br> <br> <br> Roast Saddle of Antelope with Jelly. <br> Broiled Quail on Toast. <br> <br> <br> Chicken Salad. Lobster Salad. <br> Boned Turkey with Jelly. Oysters en Aspec. <br> <br> <br> Sherry Wine Jelly. Brandy Jelly. <br> Ice Cream. <br> Assorted Cake. Confectionery. <br> Fruit. <br> Coffee. Cheese. Crackers. <br>