Eau Claire House, menu, pages 2-3

Eau Claire House. <br> FOSTER BROS, Proprietors. <br> Sunday, October 26th, 1884 <br> MENU <br> Soup <br> French Oyster Fish <br> Boiled Lake Trout, sauce Normande <br> Potatoes, a la Duchess <br> Boiled. <br> Turkey, oyster sauce <br> Leg of Mutton, caper sauce <br> Ham <br> Corned Beef <br> Beef Tongue <br> Roast <br> Young Turkey, Stuffed, cranberry sauce. <br> Stuffed Red Head Duck, with jelly. <br> Loin of Pork, apple sauce. <br> Spring Lamb, brown gravy <br> Sirloin of Beef <br> <br> <br> <br> <br> <br> <br> Entrees <br> Veal Tenderloin braised, Mushroom sauce <br> Turkey Liver Saute, Sherry Wine sauce <br> Charlotte of Peach, a la Cardinal <br> Supreme of Chicken, au Velonte <br> Cold <br> Corned Beef <br> Lamb <br> Roast Beef <br> Salad Russe <br> Beef Tongue <br> Relishes <br> Tomato Catsup <br> Cucumber Pickles <br> Worcestershire Sauce <br> Celery <br> Vegetables <br> Pickled Beets <br> String Beans <br> Mashed Potatoes <br> Boiled Potatoes <br> Green Peas <br> Sweet Corn <br> Stewed Tomatoes <br> Pastry and Dessert <br> Cocoanut Pudding, cream sauce <br> Apple Pie <br> Lemon Pie <br> Cranberry Pie <br> Assorted Tarts <br> Assorted Cakes <br> Charlotte Russe <br> Peaches with cream <br> Boston Cream Puffs <br> Macedonia Fruit <br> Almond Macaroons <br> Vanilla Ice Cream <br> Lemon Jelly <br> Brandy Jelly <br> Apples <br> Pears <br> Bananas <br> Grapes <br> Tea <br> Coffee <br>