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men000869_The Southern, menu
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I agree.Menu <br> <br> <br> Soup. <br> Cream de Volaille, Victoria. <br> <br> <br> Hors D’oeuvres. <br> Small Oyster Patties, <br> Cucumbers, <br> Onions, <br> Lettuce. <br> <br> <br> Fish. <br> Brook Trout, a la Maitre d’Hotel. <br> Pommes Chateau. <br> <br> <br> Entrees. <br> Broiled Snipe on Toast, <br> Chicken Croquettes, <br> Peignets Soufle, Sauce au Rum, <br> <br> <br> Lemon Ice <br> <br> <br> Roast. <br> Turkey, Cranberry SAuce, <br> Spring Lamb, Mint Sauce, <br> Beef, <br> Ham, Champagne Sauce. <br> <br> <br> Vegetables. <br> Boiled Rice, <br> New Cauliflower, <br> Turnips, <br> Stewed Tomatoes, <br> Boiled and Mashed Potatoes. <br> <br> <br> Desser. <br> Plum Pudding, Jamaica Rum SAuce, <br> Mince Pie, <br> Apple Pie, <br> Lemon Pie, <br> Lady Fingers, <br> Slices, a la Polonaise, <br> Boston Cream Puffs, <br> Almond Spaniolets, <br> Strawberry Jelly, <br> Ratafee Ice Cream <br> <br> <br> Fruits. <br> Coffee. <br> <br> <br> The Southern, St. Louis, <br> March 12, 1882. <br>