Skip to main content

Search the Special Collections and Archives Portal

Grand Hotel, menu, pages 2-3

Image

File
Download men000905_Grand Hotel, menu, pages 2-3.tif (image/tiff; 67.14 MB)

Information

Digital ID

men000905_Grand Hotel, menu, pages 2-3
    Details

    Publisher

    University of Nevada, Las Vegas. Libraries

    men000905_Grand Hotel, menu, page 2 <br> “A Merry Christmas to All.” <br> <br> <br> MENU <br> <br> <br> Leadville, Thursday, Dec. 25, 1879. <br> <br> <br> Soup. <br> Oyster <br> Veal a la Colpere, <br> <br> <br> Fish. <br> White Fish Baked, Maderia Sauce. <br> Fresh Mackerel Broiled, Sauce a la Matelotte. <br> <br> <br> Cold Dishes. <br> Boned Turkey with Jelly. <br> Mayonaise of Chicken. <br> Roast Beef. <br> Lobster Salad. <br> Ham. Tongue. <br> Roast Veal. <br> Roast Mutton. <br> Pressed Corn Beef. <br> Geletine of Capon, with Jelly. <br> Oysters, with Spice of Jelly. <br> <br> <br> Oysters. <br> Raw. <br> Escalloped. <br> Oysters, with Spice of Jelly. <br> <br> <br> Boiled. <br> Leg of Mutton, Caper Sauce. <br> Turkey, Oyster Sauce. <br> Corn Beef and Cabbage. <br> Ham. Tongue. <br> Chicken with Pork, Butter Sauce. <br> <br> <br> Roasts. <br> Loin of Pork, Apple Sauce. <br> Turkey Stuffed, Cranberry Sauce. <br> Ham, Champagne Sauce. <br> Tame Duck, Stuffed, Brown Sauce. <br> Mongrel Goose, Apple Sauce. <br> Loin of Veal, Cream Sauce. <br> Ribs of Beef. <br> Loin of Beef. <br> Leg of Veal with Dressing. <br> <br> <br> Entrees. <br> Supreme Fillets of Chicken Saute, a la Financiere. <br> Sweet Breads larded with French Peas. <br> Salmi of Duck Saute, Port Wine Sauce. <br> Fillets of Beef Larded a la Napolitain. <br> Macaroni on Form a la Milanaise. <br> Apple Fritters Glazed with Fruit, Claret Sauce. <br> <br> <br> Game. <br> Roast Saddle of Venison with Jelly. <br> Loin of Mountain Sheep <br> Saddle of Back-Tailed Deer. <br> Loin of Cinnamon Bear. <br> Saddle of Antelope. <br> Ham of Black Bear. <br> Leg of Elk. <br> Gray Squirrel. <br> Broiled Quail on Toast. <br> Black Squirrel. <br> Golden Plover. <br> Jack Rabbit. <br> Mallard Duck. <br> Teal Duck. <br> Canvas Back Duck. <br> Wild Turkey. <br> Spruce Grouse. <br> Partridge. <br> Prairie Chicken <br> Vegetables. <br> Sweet Potatoes. <br> Baked mashed potatoes. <br> Sweet Corn. <br> Potatoes <br> Green Peas. <br> Stewed Tomatoes. <br> Asparagus on Toast. <br> Bermuda Onions. <br> <br> <br> <br> <br> men000905_Grand Hotel, menu, page 3 <br> <br> <br> PASTRY. <br> <br> <br> PIES <br> Cranberry Pie. <br> Egg Plum Pie. <br> Lemon Pie meringue. <br> <br> <br> PUDDING. <br> English Plum Pudding, Brandy SAuce. <br> Apple a la Portugese, Crea, Sauce. <br> Strawberry Soufflie, Castalio Sauce. <br> <br> <br> CAKES. <br> Lady Cake. <br> Gold Cake. <br> Genoys Cake. <br> Chocolate Glaze Cake. <br> Jelly Roll. <br> Glazed Crescents. <br> Lady Fingers. <br> Sponge Drops. <br> Venitian Drops. <br> Egg Kisses. <br> Jelly Roll. <br> <br> <br> DESSERT. <br> Macedonia of Fruits. <br> Florentine with Cocoanut. <br> Orange Marmalade. <br> Roman Punch, <br> Vanilla Ice Cream. <br> Claret Wine Jelly. <br> Champagne Jelly. <br> Nectarine Jelly. <br> Oranges. <br> Apples, Grapes. <br> Raisin. <br> Almonds. <br> Filberts. Pecans. <br> English Walnuts. <br> <br> <br> FRENCH COFFEE. <br>