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The Paxton, menu, pages 2-3

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Download men001302s002_The Paxton, menu, pages 2-3.tif (image/tiff; 55.49 MB)

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men001302-002
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    University of Nevada, Las Vegas. Libraries

    DINNER. <br> Shrewsbury Oysters, Raw <br> SOUP <br> Potage a la Reine <br> Julienne- Printanière <br> FISH <br> Boilied Speckled Trout, Caper Sauce <br> California Salmon, Stuffed - Joinville <br> Potato, Saratoga Chips <br> Celery Salad <br> Rasu Cabbage <br> Lobster Salad <br> Butter Milk and Corn Bread <br> Pickles <br> Radishes <br> Lettuce <br> Boiled Capons, Oyster Sauce <br> Boned Turkey, set in Jelly <br> Roast Beef <br> Turkey, Cranberry Sauce <br> Baked Quail Pie, Paxton Hotel Style <br> Venison Cutlets, Currant Jelly <br> Game Croquettes, Sauce Bechamel <br> Pineapple Fritters, elu Jus <br> Mashed Potatoes <br> Green Peas <br> Boiled Rice <br> Turnips <br> Sugar Corn <br> Pudding, a la St. Croix, Sauce Sabayon <br> Mince Pie <br> Orange Cream Pie <br> Plain and Fancy Cake <br> Punch de Bordeaux Charlotte Russe <br> Oranges <br> Figs <br> Apples <br> Raisins <br> Malaga Grapes <br> Mixed Candy <br> Brazil Nuts <br> Pecans <br> Almonds <br> English walnuts <br> Cheese <br> Snow-flake crackers <br> West Point Creamery Butter <br> Cafe’ a la Francaise <br> THANKSGIVING, Nov. 27, ‘84. <br>