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Matteson House, menu, pages 2-3 814

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men000842-002
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    University of Nevada, Las Vegas. Libraries

    Menu. <br> <br> <br> November 30, 1882. <br> <br> <br> Blue Point Oysters, on Half Shell <br> <br> <br> Terrapin Soup. <br> Small Clam Patties. <br> Salmon, a la Cardinal <br> Hollandaise Potatoes. <br> <br> <br> Tenderloin of Beef, Braised, <br> A la Claremont. <br> Roast Turkey, Oyster Dressing. <br> <br> <br> Quail, Truffle Sauce. <br> Cutlets of Pigeon. <br> Reed Bird in Paper Cases. <br> Queen Fritters, en sabayon. <br> <br> <br> Galantine of Turkey. Pate of Game. <br> Lobster with Lettuce. <br> Chicken, Mayonaise with Celery. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Sorbet au Rhum. <br> <br> <br> Roast Partridge. <br> Roast Prairie Chicken. <br> Roast Leg of Elk. <br> Roast Red-head Duck. <br> <br> <br> Dressed Celery. <br> <br> <br> Irish Potatoes. Baked Sweet Potatoes. <br> French Peas. Asparagus. <br> String Beans. Rice. <br> <br> <br> English Plum Pudding, Rum Sauce. <br> Apple Pie. Mince Pie. <br> Angel Food. Iced Fruit Cake. <br> Macaroons. <br> <br> <br> New York Ice Cream. <br> White Wine Jelly. Confectionery. <br> Fruit. Nuts. <br> Edam Cheese. Crackers. Coffee. <br>