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men000880. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d1g44j688
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Menu <br> <br> <br> Blue Points. <br> <br> <br> Soup. <br> Consomme of Chicken <br> Green Turtle <br> <br> <br> Fish. <br> Fried Porgies, Tarter Sauce <br> Potatoes Parisienne <br> Fillet of Trout <br> Celery <br> <br> <br> Removes. <br> Boiled Capon, with Celery Sauce <br> Roast Turkey, with Cranberry Sauce <br> Roast Sirloin of Beef <br> Roast Goose with Apple Sauce <br> <br> <br> Game. <br> Roast Mallard Duck <br> Roast Venison <br> Roast Loin of Bear <br> Roast Prairie Chicken <br> Broiled Quail <br> <br> <br> Cold Dishes. <br> Boned Turkey <br> Boned Chicken <br> <br> <br> Entrees. <br> Fricasseed Chicken <br> <br> <br> Escaloped Oysters <br> Cream Puffs with Maple Syrup <br> Crustades of Goose Liver <br> <br> <br> Vegetables. <br> Mashed and Steamed Potatoes <br> Green Peas <br> Spinach <br> Tomatoes <br> Succotash <br> Sweet Potatoes <br> <br> <br> Dessert. <br> Fruit Pudding, Brandy Sauce <br> Mince Pie <br> Orange Pie <br> Lemon Meringue Pie <br> Angel Food <br> Charlotte Russe <br> Almond Macaroons <br> Cocoanut Steeples <br> Assorted Fancy Cake <br> Vanilla Ice Cream <br> Oranges <br> Grapes <br> Apples <br> Raisins <br> Wine Jelly <br> Assorted Nuts <br> <br> <br> The Brunswick <br> <br> <br> Swart Bros., <br> <br> <br> Indianapolis, Nov. 30, 1882. <br>
