The Queens, menu, pages 2-3

Menu <br> <br> <br> Christmas, 1879. <br> <br> <br> Soup. <br> Oyster. <br> <br> <br> Fish. <br> Saguenay Salmon, Lobster Sauce. <br> <br> <br> Entrees. <br> Oyster Vol-au-vent, a la Royal. Fillet of Beef, Pique, aux Champignons. <br> Bear Steak, Port Wine Sauce. Fricandeau of Veal, Larded, a la Sauce Tomate. <br> Sweet Bread, Glace, a la Financiere. Croquette de Volaille, au Dauphin. <br> <br> <br> Boiled. <br> Leg of Mutton, Caper Sauce. Corned Beef and Cabbage. <br> Capon, Egg Sauce. Sugar Cured Ham. <br> <br> <br> Roasts. <br> Sirloin of Beef, Yorkshire Pudding. Saddle of Mutton. Red Currant Jelly. <br> Goose, Apple Sauce. <br> Stuffed Turkey, Cranberry Sauce. Fillet of Veal, Stuffed. <br> <br> <br> Game. <br> Haunch of Venison, with Jelly. Partridge, Larded, Game Sauce. <br> Quail on Toast. <br> <br> <br> Vegetables. <br> Boiled Potatoes. Mashed Potatoes. Stewed Tomatoes. Cabbage. <br> Boiled Onions, Cream Sauce. Sweet Corn. <br> <br> <br> Cold Ornamented Dishes. <br> Boned Turkey, Decore, a la Puisson. Arch of Buffalo Tongue, en Bellevue. <br> Pate de Foi-gras, a la Strasbourg. Lobster Salad, a l’Anglaise. <br> Chicken Mayonnaise, a la Parisienne. Jambone Glace, a la Verdure. <br> <br> <br> Puddings and Pastry. <br> Christmas Plum Pudding, Brandy Sauce. <br> Citron Meringue Pie. Mince Pie. <br> Peach Tart. Strawberry Tart. <br> <br> <br> Confectionery. <br> Ornamented Fruit Cake. Frosted Silver Cake. Almond Macaroons. <br> Cocoanut Candy. Charlotte Russe. Italian Cream. <br> Champagne Jelly. Rum Jelly. Lady Fingers. Mushroom Kisses. <br> Malaga Grapes. Nuts and Raisins. Oranges. Snow Apples. <br> <br> <br> French Coffe. <br>