Eau Claire House, menu, page 2

Thanksgiving Dinner <br> <br> <br> Menu. <br> <br> <br> Raw Blue Points. <br> <br> <br> Potage. <br> Consomme Julienne. Fresh Oysters. <br> <br> <br> Fish. <br> Boiled Muskalonge, a la Holandaise <br> Escollop of Trout, Tomat Sauce. <br> Pomme Parisienne. <br> <br> <br> Relieve. <br> Baked Pork and Beams, Boston Style. <br> Sirloin of Beef, with Mushrooms. <br> <br> <br> Boiled. <br> Corn Beef and Cabbage <br> Leg of Mutton, Caper Sauce. <br> Boiled Beef, Sauce Eckerlate. <br> Boiled Turkey, Cream Sauce. <br> <br> <br> Entrees. <br> Petot Fricandeau d’Agneau, a la Palanstine. <br> Chicken Croquetts, with Green Peas <br> Filet of Beef, Larded, aux Champignons <br> Goose Liver Broshet, on Toast, <br> Vol eau Vent, de Hortres. <br> Macaroni, a la Pidmontaise. <br> Beignets Suppe, a la Vanilla. <br> <br> <br> Roast. <br> Ribs of Beef, with Brown Potatoes. Stuffed Leg of Pork. Mutton, Dish Gravy. <br> Turkey, Cranberry Sauce. Chicken, with Dressing. Lamb, Cumberland Sauce <br> Stuffed Goose, Apple Sauce. Suckm au Dime Glaise. <br> <br> <br> Game. <br> Saddle of Venison, Currant Jelly <br> Leg of Antelope, Port Wine Sauce. <br> Pattie of Game, a la Anglaise <br> <br> <br> Cold. <br> Pickled Tongue. Headcheese. Pork. Pressed Corn Beef. <br> <br> <br> Relishes. <br> Tomato Catsup. Celery. Worcestershire Sauce. Cucumber Pickles. Cold Slaw. <br> <br> <br> Vegetables. <br> Squash. Stewed Tomatoes. Green Peas. Succotash. Beets. <br> Mashed Turnips. Mashed Potatoes. Boiled Potatoes. <br> <br> <br> Pastry and Dessert. <br> Mince Pie. Mince Pie. Pumpkin Pie. Green Gage Pie. <br> English Plum Pudding, Brandy Sauce. <br> Jelly. Cakes. Tarts. Fruits. Nuts. <br> Lemon Ice Cream. Orange Jelly, a l’Anglaise. Macedoine of Fruit, <br> Tea. Crackers and Cheese. Coffee. <br>