Gardner House, menu, page 2

Menu <br> <br> <br> “A Merry Christmas to All.” <br> <br> <br> Blue Point Oysters on shell. <br> <br> <br> Clear Green Turtle, au Madeire. <br> <br> <br> Crepinets of Fowl. <br> <br> <br> Baked Red Snapper, a la Chambord. <br> Stuffed Potato Croquettes. <br> <br> <br> Tenderloin of Beef braised, with mushrooms. <br> <br> <br> Sweetbreads, larded, Financiere sauce. <br> Fried Scallops, a la maitre d’hotel. <br> Broiled Black Squirrel au Croutons. <br> Small Oyster Patties. <br> <br> <br> Fresh Lobster au Naturell. <br> <br> <br> Roast Beef. Leg of English Mutton with capers. <br> Turkey, stuffed with oysters. Boiled Chicken, oysters sauce. <br> Roast Mallard Duck with currant jelly. <br> <br> <br> Orange Sherbet. <br> <br> <br> Celery. Lettuce. <br> <br> <br> Shrimp Salad. Boned Wild Turkey. Bread of Fat Goose Liver. <br> <br> <br> Browned Mashed Potatoes. French Green Peas. <br> Succotash. String Beans. Stewed Tomatoes. <br> Fried Sweet Potatoes. Asparagus on toast. <br> <br> <br> English Plum Pudding, brandy sauce <br> Mince Pie. Pumpkin Pie. Lemon Cream Pie. <br> Assorted Cake. Macaroons. Chocolate Eclairs. <br> Charlotte Russe. Tutti Frutti. <br> <br> <br> Assorted Nuts. Fruit. Coffee. <br> <br> <br> Gardner House, Chicago, Dec. 25, 1879. <br> <br> <br> Jewett Wilcox, Manager. <br>