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men000896_Galt House, menu, page 2
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I agree.men000896_Galt House, menu, page 2 <br> <br> <br> DINNER <br> THURSDAY, MAY 24th, 1883. <br> <br> <br> SOUP. <br> Mutton Broth. <br> Consumme’ Royal. <br> <br> <br> FISH. <br> Boiled Lake Ontario Trout, Parsley Sauce. <br> Lettuce, Bermuda Onions, Olives. <br> Cucumbers, Sardines. <br> <br> <br> REMOVES. <br> Boiled Ham, Champagne Sauce. <br> Boiled Round of Beef, Tomato Sauce, <br> Roast Sirloin of Beef, <br> Roast Ribs of Beef, Browned Potatoes, <br> Roast Saddle of Mutton, with Jelly. <br> <br> <br> (APRICOT SORBET.) <br> <br> <br> SALADS. <br> Potato, Shrimp, Italian. <br> <br> <br> ENTREES. <br> Pork Cutlets Saute, Piquant Sauce, <br> Lamb’s Tongue Broiled, Sauce Robert, <br> Rice Croquettes, a la Comfiture. <br> <br> <br> VEGETABLES. <br> New Potatoes, Cream Dressing, <br> Fresh String Beans, Spinach, <br> Boiled Rice, New Beets, Mashed Potatoes, <br> <br> <br> PASTRY. <br> Strawberry Short Cake, <br> Steamed Sponge Pudding, Brandy Sauce, <br> Cherry Pie, Cocoanut Pie, Lemon Pound Cake, <br> Diamond Cuts, Cream Cakes. <br> <br> <br> CHEESE. <br> Roquefort, Edam, American <br> <br> <br> DESSERT. <br> Charlotte Russe, Vanilla Ice Cream. <br> Fruit in Season. <br> <br> <br> FRENCH COFFEE <br> <br> <br> GALT HOUSE, <br> LOUISVILLE, Ky. <br>