Galt House, menu, page 2

Menu. <br> <br> <br> Soup. <br> Cream of Celery. Consommé Royale. <br> <br> <br> Hors D’oeuvres. <br> Young Radishes, <br> Olives, <br> Oyster Patties, <br> Celery, <br> Sardines. <br> <br> <br> Fish. <br> Broiled Spanish Mackerel, Maitre d’Hotel Sauce. <br> Pommes Souffle. <br> <br> <br> Boiled. <br> Capon, Celery Sauce, <br> Lamb, Green Peas. <br> <br> <br> Roast. <br> Sirloin of Beef, Horseradish Sauce, <br> Young Pig, with Giblet Sauce <br> Ducklings, with Sage and Onion Dressing. <br> <br> <br> Orange Water Ice. <br> <br> <br> Entrees. <br> Fillet of Beef Larded, Mushroom Sauce. <br> Escalops of Veal, a la D’Uxelles, <br> Lamb Cutlets, with Cucumber Glace, <br> Peach Fritters, a la Martin Henri. <br> <br> <br> Vegetables. <br> Boiled Potatoes, <br> Stewed Tomatoes, <br> Mashed Potatoes, <br> Sugar Corn, <br> Wax Beans, <br> Squash, <br> <br> <br> Pastry and Dessert. <br> English Plum Pudding, Brandy Sauce, <br> Apple Pie, <br> Blackberry Pie, <br> Egg Kisses, <br> Taffy Candy, <br> Assorted Cakes, <br> Charlotte Russe, <br> Lemon Custard Ice Cream. <br> <br> <br> Fruits in Season. Roquefort Cheese. <br> <br> <br> Cafe. <br> <br> <br> Galt House, <br> Sept. 17, 1882. <br>