Information
Digital ID
men001300-001
UNLV Special Collections provides copies of materials to facilitate private study, scholarship, or research. Material not in the public domain may be used according to fair use of copyrighted materials as defined by copyright law. Please cite us.
Please note that UNLV may not own the copyright to these materials and cannot provide permission to publish or distribute materials when UNLV is not the copyright holder. The user is solely responsible for determining the copyright status of materials and obtaining permission to use material from the copyright holder and for determining whether any permissions relating to any other rights are necessary for the intended use, and for obtaining all required permissions beyond that allowed by fair use.
Read more about our reproduction and use policy.
I agree.DINNER <br> Sunday, November 23rd, 1884. <br> Blue Points on Half Shell <br> Mock Turtle <br> Consomme- Royale <br> Broiled Bluefish, a la Maitre d’hotel <br> Pommes- Duchesse <br> Tenderloin of Beef with Mushrooms <br> Roast Beef <br> Turkey, Cranberry Sauce <br> Lamb <br> Chicken Patties, a la Reine <br> Salmi of Ducks, aux Olives <br> Lamb Tongues, Piquante Sauce <br> Cream Fritters, Lemon Flavor <br> Mallard Duck <br> Grouse <br> Celery <br> Chicken Salad <br> Cold Slaw <br> Boiled nd Mashed Potatoes <br> Baked Sweet Potatoes <br> Spinach <br> Stewed Oyster Plant <br> Fried Parsnips <br> Stewed Tomatoes <br> Rice <br> Turnips <br> Custard Pudding <br> Charlotte Russe, a la Vanilla <br> Apple Pie <br> Lemon Cream Pie <br> Peach Pie <br> Assorted Cakes <br> Chocolate Cream <br> Caromels <br> Vanilla Ice Cream <br> Grapes <br> California Pears <br> Appls <br> Chestnuts <br> Assorted Nuts <br> Cheese <br> Figs <br> Raisins <br> Cafe, a la Francalse. <br>