The Nicollet, menu, pages 2-4

CHRISTMAS DINNER. <br> <br> <br> THURSDAY, DECEMBER 25, 1884. <br> <br> <br> OYSTERS. <br> New York Counts. <br> <br> <br> SOUP. <br> English Hare <br> Consomme a la Royal. <br> <br> <br> FISH. <br> Soles Baked, a la Normande. <br> California Salmon Boiled, Oyster Sauce. <br> Potatoes, a la Duchesse. <br> Potatoes, a la Hollandaise. <br> <br> <br> BOILED <br> Leg of Lamb, Caper Sauce. <br> Capon, Egg Sauce. <br> <br> <br> ROAST. <br> Beef. <br> Turkey, Cranberry Sauce. <br> Domestic Duck, Apple Sauce <br> <br> <br> ENTREES <br> Fillet of Beef Larded, a la Perigote <br> Quail on Toast, a la maitre d’Hotel. <br> Terrapin Stewed, Baltimore Style. <br> Madeline Cakes, Chouteux Wine Sauce. <br> <br> <br> GAME. <br> Saddle of Venison. Currant Jelly. <br> Pheasant, English, Bread Sauce. <br> Wild Turkey with Chestnut Dressing. <br> Wild Goose, Apple Jelly. <br> <br> <br> VEGETABLES. <br> Mashed Potatoes. <br> Boiled Potatoes. <br> Sweet Potatoes. <br> Asparagus. <br> Tomatoes. <br> Green Peas. <br> <br> <br> COLD DISHES. <br> Galatine of Turkey, with Jelly. <br> Boned Pheasant, with Jelly. <br> Chicken Salad. <br> Lobster Salad. <br> Celery. <br> <br> <br> PASTRY. <br> English Plumb Pudding Cognac Sauce. <br> Sliced Apple Pie. <br> Mince Pie. <br> Custard Pie. <br> <br> <br> ASSORTED CAKES. <br> Angel Cake. <br> Naples Biscuit <br> Cocoanut Drops. <br> Lemon Kisses. <br> Cream Puffs. <br> Macaroons. <br> <br> <br> CREAMS AND JELLIES. <br> Vanilla Ice Cream. <br> Charlotte Russe. <br> Rhine Wine Jelly. <br> Champagne Jelly. <br> <br> <br> FRUITS AND NUTS. <br> California Pears. <br> Florida Oranges. <br> Malaga Grapes. <br> Raisins. <br> Apples. <br> Almonds. <br> English Walnuts. <br> Pecans. <br> Brazil Nuts. <br> Filberts. <br> Coffee. <br> Tea. <br> Crackers and Cheese. <br>