Windsor Hotel, menu, page 2

MENU. <br> Raw Oysters. <br> SOUPS. <br> Puree of Game <br> Consomme, Royal. <br> <br> <br> FISH. <br> Broiled Whitefish, a la Maitre d’Hotel, <br> Baked Salmon Trout, a la Normande. <br> POTATOES AU NATUREL. <br> CELERY <br> OLIVES <br> SARDINES <br> <br> <br> BOILED <br> Ham and Cabbage <br> Chicken, Celery Sauce, <br> <br> <br> ROAST <br> Tame Goose, Stuffed, with Chestnuts. <br> Young Pig, APple Sauce, <br> Loin of Beef, <br> Turkey, Stuffed, with Oysters. <br> <br> <br> ENTREES. <br> Fillet of Venison, Chasseur <br> Supreme of Chicken a l’Andalouse. <br> Fillet of Turkey, Larded, Sauce Perigueux. <br> Broiled Sweetbreads, with French Peas. <br> Queen Fritters, a la Vanilla. <br> <br> <br> SORBET AU MARASCHINO. <br> GAME. <br> Canvasback Duck, with Jelly <br> Saddle of antelope, Cumberland Sauce <br> <br> <br> SALAD <br> Chicken, <br> Shrimp <br> <br> <br> VEGETABLES <br> Broiled and Mashed Potatoes <br> Green Peas <br> Corn <br> String Beans <br> Asparagus, a la Hollandaise <br> <br> <br> PASTRY. <br> English Plum Pudding, Cognac Sauce <br> Meringue Lemon Pie <br> Mince Pie <br> Fancy Jelly Cake <br> Macaroons <br> Charlotte Eclairs <br> <br> <br> DESSERT. <br> Tutti Frutti Ice Cream <br> Fromage, Glace. <br> Swiss Creams, <br> Catawba Jelly, <br> CIDER <br> Coffee <br> Fruit. <br> Cheese. <br> <br> <br> THURSDAY, November 27th, 1884 <br> <br> <br> SILVER MOON PRINT, 99 E. THIRD ST. <br>