Lindell Hotel, menu, pages 2-3

Page 2 <br> <br> <br> Menu. <br> <br> <br> Black Diamond Terrapin <br> Italian Paste <br> <br> <br> Croustade of Cepes, au Madeira <br> Olives <br> Celery <br> <br> <br> Boiled Halibut, Shrimp sauce <br> Potatoes, Parisienne <br> <br> <br> Boiled Capon, Celery sauce <br> Calfs Head, en Tortue <br> <br> <br> Young Pig, stuffed, Apple sauce <br> Roast Beef, demi glace <br> Turkey with Dressing, Giblet sauce <br> <br> <br> Fillets of Beef, braised, a la Printaniere <br> Oysters, escalopped, on the shell <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Peach, with Rice, a la Richelieu <br> <br> <br> Sorbet, au Kirschwasser <br> <br> <br> Roast Mallard Duck, Currant Jelly <br> <br> <br> Boiled and Mashed Potatoes <br> Spinach <br> Baked Sweet Potatoes <br> Lima Beans <br> Stewed Tomatoes <br> Fried Oyster Plant <br> <br> <br> Boned Turkey, with Aspic Jelly <br> Chicken Salad <br> Patties of Game <br> Potatoe Salad <br> Pressed Corned Beef <br> <br> <br> Plum Pudding, Jamaica Rum sauce <br> Peach Pie <br> Lemon Custard Pie <br> Cherry Pie <br> Almond Macaroons <br> Rhine Wine Jelly <br> Bavarian Cream <br> Angel Food <br> Cocoanut Candy <br> Slices, a la Polonaise <br> <br> <br> Dates <br> Delmonico Ice Cream <br> Nuts <br> Roquefort Cheese <br> Figs <br> Water Crackers <br> Raisins <br> Fruits Coffee <br>