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men000860_The Matteson, menu, page 1
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I agree.Dinner <br> <br> <br> Chicago, Sunday, March 11, 1883. <br> <br> <br> Little Neck clams <br> <br> <br> Lobster bisque <br> <br> <br> Bouchees, a la Reine <br> Radishes <br> Lettuce <br> <br> <br> Salmon, a la Chambord <br> Potatoes, a la Duchesse <br> Cucumbers <br> <br> <br> Boiled beef tongue, with greens <br> <br> <br> Roast sirloin of beef <br> Roast turkey, cranberry sauce <br> <br> <br> Ris de veau, en casolettes <br> Croutes, aux fruits, maderia sauce <br> Filet de boeuf pique, aux champignons <br> <br> <br> Boned turkey <br> Saumon, a la ravigote <br> <br> <br> Sorbet, au vin de champagne <br> <br> <br> Roast mallard duck <br> Shrimp salad <br> Currant jelly <br> <br> <br> Mashed potatoes <br> Boiled potatoes <br> Asparagus <br> String beans <br> Succotash <br> Rice <br> Fried oyster plant <br> <br> <br> Apple roll, brandy sauce <br> Apple pie <br> Lemon meringue pie <br> Boston cream puffs <br> Cabinet fingers <br> Frosted currant cake <br> <br> <br> Matteson House ice cream <br> Charlotte russe, a la vanille <br> Raisins <br> Nuts <br> Fruits <br> Cheese <br> Coffee <br>