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Hotel Cecil, menu, pages 2-3

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men001119-002
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    University of Nevada, Las Vegas. Libraries

    Men001119-002 <br> <br> <br> Menu. <br> <br> <br> Consomme Paysanne. <br> Creme Jackson. <br> <br> <br> Filets de Sole Valeska. <br> <br> <br> Poulet Saute Demidoff. <br> <br> <br> Selle d’Agneau Sevigne. <br> Pommes au Beurre. <br> <br> <br> Sorbet au Kirsch. <br> <br> <br> Caneton d’Aylesbury Roti. <br> Salade. <br> Petits Pois a la Menthe. <br> <br> <br> Gelee aux Fruits. <br> <br> <br> Bombe Glacee. <br> <br> <br> Dessert. Cafe. <br> <br> <br> Coasts. <br> <br> <br> “THE KING” <br> Proposed by THE CHAIRMAN. <br> <br> <br> “THE GUEST OF THE EVENING.” <br> Proposed by THE CHAIRMAN <br> Reply by COL SIR EDWARD WARD, K.C.B. <br> <br> <br> A Soiree will follow the Dinner <br> at which Coffee will be served, <br> and Mr. Pitman’s band will play <br> the latest Music. <br> Mr. H. Harrison Hill will give some of his unique musical recita- <br> tions and other members of the <br> Club have kindly volunteered their services. <br>