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The Knutsford, menu, page 3

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Download men001461s003_The Knutsford, menu, page 3.tif (image/tiff; 63.56 MB)

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men001461-003
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    University of Nevada, Las Vegas. Libraries

    Menu <br> <br> <br> Blue Points. <br> <br> <br> Celery. <br> <br> <br> Puree of Jack Snipe, Consort, <br> Consomme of Chicken, Victoria <br> <br> <br> Olives. <br> <br> <br> Fried Mountain Trout Duchess Sauce Verdiere, Parisienne Potatoes <br> <br> <br> Boiled Guinea Fowl, Anno. <br> <br> <br> Domestic Goose, Sage Dressing, Baked Apples, Baron of Beef. <br> <br> <br> Knutsford Potatoes. <br> Baked Sweet Potatoes. <br> Fried Brussel Sprouts, <br> Asparagus, <br> French Peas, Francaise <br> <br> <br> Diamond Back Terrapin, Rufus, Old Vintage, <br> Cutlets of Green Turtle, Fine Herbes, <br> Omelette au Rum <br> <br> <br> Benectine Punch. <br> <br> <br> Canvas-back Ducks, Cresson. <br> <br> <br> Chipped Potatoes, <br> Lettuce Salad <br> <br> <br> Plum Pudding, Brandy Sauce, <br> Washington Pie. <br> Sliced Apple Pie. <br> Curaco Ice Cream, <br> Charlotte Russe, <br> Jelly a la Creme <br> Fruit, <br> Cake, <br> Roquefort, Edam, Swiss and American Cheese, Water Crackers <br> Mixed Nuts, Layer Raisins, Cafe Noir. <br> <br> <br> February 22, 1892 <br>