The Montezuma, menu, page 1

To thee and thy company I bid a hearty welcome. -- Shakespeare. <br> <br> <br> Menu. <br> <br> <br> Puree of Tomatoes aux Croutons <br> Consomme Macedoine <br> <br> <br> Hors d’ Oeuvre <br> Small Chicken Patties <br> Olives <br> Celery <br> Sardines <br> Anchois <br> <br> <br> Baked Salmon Trout, au Madere <br> Pommes Parisienne <br> <br> <br> Boiled Capons, Cream Sauce <br> Fried Parsnips <br> <br> <br> Roast Ribs of Prime Beef, Demi-glace <br> Young Turkey Stuffed, Cranberry Sauce <br> Loin of Pork, Apple Sauce <br> Mashed Potatoes Baked <br> Asparagus, Butter Sauce <br> New Green Peas <br> <br> <br> Sorbet au Marschino <br> <br> <br> Sweet-breads Larded, au Petits Pois <br> Breast of Lamb Breaded, a la Espagnole <br> Queen Fritters, a la Allemande <br> <br> <br> Broiled Quail on Toast <br> Roast Mallard Duck, with Jelly <br> Sweet Potatoes <br> Lettuce Salad <br> <br> <br> Shrimps with Mayonnaise <br> Pate de Foie Gras aux Truffes <br> <br> <br> Steamed Fruit Pudding, Brandy Sauce <br> Apricot Meringue Pie <br> Mince Pie <br> Iced Angel Cake <br> Chocolate Eclairs <br> French Kisses <br> Savory Biscuits <br> Madeira Wine Jelly <br> <br> <br> Apples <br> Pears <br> Oranges <br> Figs <br> Raisins <br> Cheese <br> Crackers <br> Nuts <br> Coffee <br> <br> <br> Sunday, December 9, 1883. <br>