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Bingham House, menu, pages 2-3

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men001242-002
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University of Nevada, Las Vegas. Libraries

MENU <br> Oysters on half shell <br> Consommé a la Royale <br> Boiled Kennebec Salmon, Lobster sauce <br> Baked Filet of Halibut a la Chamboard <br> Sliced Cucumbers <br> Potatoes, Duchesse <br> Boiled Capon, Oyster sauce <br> Jowl and Spinach <br> Roast Beef <br> Saddle of Southdown Mutton, Currant Jelly <br> Turkey, Cranberry sauce <br> Boned Turkey, with Aspie Jelly <br> Game Patie, a la Perigord <br> Chicken Salad <br> Mayonnaise of Lobster a la Lombard <br> Suprême de Volaille, a la Toulouse <br> Croquettes de Riz de veau, truffles, a la Perigord <br> Diamond back Terrapin, au Sherry <br> Quail, braise, a la Bohémienne <br> <br> <br> <br> <br> <br> <br> Hauch of Venison, Port Wine sauce <br> Red Head Duck <br> Canvas back Duck, with currant Jelly <br> Grouse <br> Celery <br> Cole Slaw <br> Queen Olives <br> Mashed Potatoes <br> French Peas <br> Cauliflower, a la Creme <br> Asparagus a la Bechamel <br> String Beans <br> Baked Sweet Potatoes <br> Stewed Celery <br> Hominy <br> Lemon Meringue Pie <br> Mince Pie <br> Cranberry Pie <br> Ornamented Pound Cake <br> Christmas Fruit Cake <br> Jelly Roll <br> Lady Cake, glace <br> Cocoanut Kisses <br> Macaroons <br> Fancy Mixed Cakes <br> English Plum Pudding, Cognac sauce <br> Charlotte Russe, a la Vanille <br> Roman Punch <br> Bisque Ice Cream <br> Bananas <br> Florida Oranges <br> Apples <br> Malaga Grapes <br> Raisins <br> Mixed Nuts <br> Crackers <br> Cheese <br> Wafers <br> COFFEE <br>