Lindell Hotel, menu

Menu. <br> <br> <br> Soft Shell Turtle, <br> Consomme, a l’Italienne <br> <br> <br> Croutes aux Cepes <br> Lettuce <br> Cucumbers <br> Sliced Tomatoes <br> Radishes <br> Olives <br> <br> <br> Pompano, baked a la Normande <br> Potatoes, Parisienne <br> <br> <br> Capon, a l’Estragon <br> Leg of English Mutton, Caper sauce <br> <br> <br> Spring Lamb, Mint sauce <br> Ham, Champagne sauce <br> Roast Sirloin of Beef, Maderia sauce <br> <br> <br> Roman Punch <br> <br> <br> Terrapins, stewed, au Sherry <br> Squabs, potted, with Olives <br> Queen Fritters, Vanilla flavor <br> <br> <br> Spinach <br> Boiled and Mashed Potatoes <br> New Beets <br> New Asparagus <br> New Green Peas <br> Stewed Tomatoes <br> Summer Squash <br> <br> <br> Potatoe Salad <br> Pressed Corned Beef <br> Shrimp Salad <br> Pigs Head Cheese <br> <br> <br> Queen Pudding, Brandy sauce <br> Rhubarb Pie <br> Apple Custard Pie <br> Peach Pie <br> Chocolate Eclairs <br> Angel Cake <br> Confectionery <br> Cliced of Jelly Cake, glace <br> Blanc Mange, with Cream <br> Jamaica Rum Jelly <br> <br> <br> Dates <br> Figs <br> Vanilla Ice Cream <br> Raisins <br> Fruits <br> Strawberries <br> Nuts <br> Coffee <br> Roquefort Cheese <br> <br> <br> Lindell Hotel, May 6, 1883. <br>