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Galt House, menu, page 2

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men000851_Galt House, menu, page 2
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    University of Nevada, Las Vegas. Libraries

    Dinner. <br> <br> <br> Sunday, May 20th, 1883. <br> <br> <br> Mock Turtle. Printaniere Royale. <br> <br> <br> Lettuce, <br> Small Patties of Sweetbreads, <br> Cucumbers, <br> Bermuda Onions, <br> Olives <br> <br> <br> Filet of Striped Bass, Sauce Genoise. <br> Parisienne Potatoes. <br> <br> <br> Boiled Joel and Spinach, <br> Roast Sirloin and Ribs of Beef, <br> Roast Spring Lamb, Mint Sauce, <br> Roast Loin of Veal, Tomato Sauce. <br> <br> <br> Mayonnaise of Shrimp, <br> Lobster Salad, <br> Lamb’s Tongues. <br> <br> <br> Breast of Fowl, Mushroom Sauce. <br> Timbale of Macaroni Milanaise, <br> Charlotte of Apples, Maraschino Dressing. <br> <br> <br> New Potatoes, Cream Dressing, <br> Asparagus, <br> String Beans, <br> Pickled Beets, <br> Boiled Rice, <br> Mashed Potatoes. <br> <br> <br> Coburn Pudding, Port Wine Sauce, <br> Pear Pie, <br> Custard Pie, <br> Sultana Cake, <br> Vanilla Punch Cake, <br> Lemon Cake, <br> Taffy Candy. <br> <br> <br> Roquefort, <br> Edam, <br> Fromage d’Gruyere. <br> <br> <br> Charlotte Russe, <br> Strawberry Ice Cream. <br> <br> <br> Fruits in Season. <br> <br> <br> French Coffee. <br>