Windsor Hotel, menu, page 1

Menu. <br> <br> <br> Sunday, October 28, 1883. <br> <br> <br> Soup. <br> Napolitaine. Consomme, with Rice. <br> <br> <br> Fish. <br> Baked Trout, a la Dauphine. <br> Chateau Potatoes. <br> <br> <br> Radishes. Celery. Pickled Beets. Queen Olives. <br> <br> <br> Horse D’oeuvres. <br> Little Neck Clams, a la Poulette. Curry of Rice, en Croustade. <br> <br> <br> Removes. <br> Boiled Leg of Mutton, Caper Sauce. Boiled Chicken, Hollandaise Sauce. <br> Corned Beef an dCabbage. Roast Loin of Beef. <br> Roast Lamb, Mint Sauce. <br> Roast Turkey, Stuffed, Currant Jelly. <br> Roast Ham Glace, au Madere. <br> <br> <br> Sherbet Macedoine. <br> <br> <br> Entrees. <br> Sweetbread Fritters, Tomato Sauce. <br> Croquettes of Fowl, a l’ Italienne. <br> Tenderloin Mignon, Sauce Soubise. <br> Calves’ Head Poele, en Tortue. <br> Cherries with Rice, a l’ Imperial. <br> <br> <br> Game. <br> Braised Teal Duck. <br> Pine Apple Salad. <br> <br> <br> Cold. <br> Smoked Tongue. Mayonnaise of Lobster. Russian Salad. <br> Pate of Veal, Parisian Style. Spiced Oysters. <br> <br> <br> Vegetables. <br> Boiled and Mashed Potatoes. Stewed Tomatoes. Green Corn. <br> Asparagus. Browned Sweet Potatoes. Green Peas. <br> <br> <br> Pastry. <br> German Plum Pudding, Cognac Sauce. <br> Sliced Apple Pie. Lemon Meringue Pie. Cocoanut Macaroons. <br> Diamond Cake. Ribbon Cake. <br> <br> <br> Dessert. <br> French Banana Ice Cream. Madeira Wine Jelly. <br> Fruit Jelly, a la Chantilly. <br> Cheese. Nuts. Raisins. Fruit. Coffee. <br>