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men000904_Galt House, menu, page 2
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I agree.men000904_Galt House, menu, page 2 <br> <br> <br> TABLE D’HOTE, <br> Dinner from 5:30 to 7 p/m/ <br> <br> <br> RAW OYSTERS. <br> <br> <br> CELERY. <br> <br> <br> SOUP. <br> Consomme Paysanne. <br> <br> <br> FISH. <br> Halibut Steak, Pomme Brabant. <br> Tomatoes, Cucumbers. <br> <br> <br> BOILED. <br> Boiled Young Fowl, Celery Sauce, <br> <br> <br> ENTREES. <br> Compote of Pigeon, a l’Anglaise, <br> Cutlets of Veal, Sauce Tomato, <br> Small Patties, a la Financiere, <br> <br> <br> ROAST. <br> Roast Sirloin of Beef, <br> Roast Loin of Lamb. <br> <br> <br> ORANGE WATER ICE <br> <br> <br> COLD DISHES. <br> Mayonnaise of Fresh Shrimp. <br> <br> <br> VEGETABLES. <br> Green Corn, <br> Boiled and MAshed Potatoes, <br> Stewed Tomatoes, <br> Boiled Rice, <br> Baked Sweet Potatoes. <br> PASTRY. <br> Tapioca Souffla, <br> Custard Sauce, <br> Apple Pie, <br> Assorted Cake, <br> Tomato Pie. <br> <br> <br> CHEESE. <br> Meunster, <br> Roquefort, <br> Neufchatel, <br> Edam, <br> American. <br> <br> <br> DESSERT. <br> Nuts and Raisins, <br> Strawberry Ice Cream, <br> Pears, <br> Rum Jelly, Grapes. <br> <br> <br> CAFE. <br> <br> <br> Louisville, Ky., Sept. 9th 1833. <br>