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men000945_St James Hotel, menu, page 1
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I agree.men000945_St James Hotel, menu, page 1 <br> <br> <br> Menu <br> Mock Turtle, Aux Qunells: <br> Consomme Vollaille Bisque. <br> Water Cresses. <br> <br> <br> Fillet de Sole, au Gratin. <br> Sliced Cucumbers. <br> <br> <br> Chicken and Pork, Parsley Sauce. <br> Fresh Tongue, Sauce Piquant. <br> <br> <br> Gigot of Mutton with Capers. <br> Sirloin of Beef with Horseradish. <br> Young Lamb with Green Mint. <br> <br> <br> Mashed Potatoes. <br> String Beans. <br> Rice. <br> Summer Squash. <br> Oyster Plant. <br> <br> <br> Small Tenderloin Steak, Sauce Bordlaise. <br> Fresh Lobster Cutlets with French Peas. <br> Chicken Patties, a la Reine. <br> Spanish Puffs, au Vanill. <br> <br> <br> MAYONAISE. <br> CHICKEN. <br> Lettuce. <br> Shrimps. <br> Radishees. <br> <br> <br> Steamed Fig Roll, Vermouth Sauce. <br> Cream Pie with Maple Sugar. <br> Egg Plum Pie. <br> Angels Food. <br> Fruit Cake. <br> French Kisses. <br> Macaroons, <br> Neapolitan Ice Cream. <br> <br> <br> Layer Raisins. <br> Apples. <br> Brazil Nuts. <br> Pecans. <br> Almonds. <br> Filberts. <br> Crackers. <br> Cheese. <br> Mocha Coffee. <br> <br> <br> Sunday, April 13, 1884. <br>