Image
Copyright & Fair-use Agreement
UNLV Special Collections provides copies of materials to facilitate private study, scholarship, or research. Material not in the public domain may be used according to fair use of copyrighted materials as defined by copyright law. Please cite us.
Please note that UNLV may not own the copyright to these materials and cannot provide permission to publish or distribute materials when UNLV is not the copyright holder. The user is solely responsible for determining the copyright status of materials and obtaining permission to use material from the copyright holder and for determining whether any permissions relating to any other rights are necessary for the intended use, and for obtaining all required permissions beyond that allowed by fair use.
Read more about our reproduction and use policy.
I agree.Information
Digital ID
Details
Digital Project
More Info
Publisher
Transcription
Men000973-002 <br> <br> <br> MENU <br> Tuesday, Dec. 25th, 1883. <br> <br> <br> OYSTERS ON THE HALF SHELL <br> CELERY <br> <br> <br> POTAGES <br> Diamond Back Terrapin <br> Printaniere <br> <br> <br> POISSON <br> Boiled Salmon Trout, Sauce Homards <br> Timbale de Pommes de terre <br> <br> <br> HORS D’OEUVRES <br> Petits PAtes, a la Financiere <br> Noix de Veau, a la Diplomate <br> <br> <br> RELEVES <br> Gigot de Mouton, Sauce aux Capres <br> Turkey, Oyster Sauce <br> <br> <br> ROTIS <br> Ribs of Beef, with Yorkshire Pudding <br> Saddle of Mutton, Currant Jelly <br> Domestique Duck, Sage Dressing <br> Loin of Veal, au Jus <br> Green Goose, Apple Sauce <br> Pig, a la Perigold <br> <br> <br> ENTREES <br> Cotelettes de Mouton, a la Soubise <br> Begnets d’Orange, Sauce Sabeyon <br> Filet de Boeuf, aux Truffes <br> <br> <br> <br> <br> <br> <br> GAME <br> Roast Partridge, a la Regence <br> Saddle of Venison, Sauce Poivrade <br> Wild Turkey, Game SAuce <br> Quail on Toast <br> Prairie Grouse <br> <br> <br> SERVICE FROIDES <br> Bones Turkey, Aspic Jelly <br> PAtes de Foie-gras de Strassburg <br> Italian Head-Cheese <br> Boeuf, a la Mode <br> <br> <br> Punch, a la Romaine <br> <br> <br> MAYONNAISE <br> Chicken <br> Lobster <br> Shrimps <br> Salmon <br> <br> <br> LEGUMES <br> Boiled Potatoes <br> Mashed Potatoes <br> Sweet Potatoes <br> Tomatoes <br> Green Peas <br> Spinach <br> Cauliflower <br> Fried Parsnips <br> <br> <br> PATISSERIES <br> Apple Pie <br> Mince Pie <br> Pumpkin Pie <br> English Plum Pudding, Brandy Sauce <br> Neapolitan Ice Cream <br> Fruit Cake Glacee <br> Charlotte Russe <br> Gateaux à la dame Blanche <br> Gelée au vin de Champagne <br> Maraschino Bavarian Cream <br> Fanchonettes <br> English Walnuts <br> Almonds <br> Filberts <br> Layer Raisins <br> Malaga Grapes <br> <br> <br> FRESH FRUIT OF THE SEASON <br> Crackers and Cheese <br> Neufchatel Cheese <br> The <br> Cafe noir <br> <br> <br> The New Osburn House, <br> Rochester, N.Y. <br> <br> <br> ELMER E. ALMY. Proprietor. <br>