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The Russell, menu, pages 2-3


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University of Nevada, Las Vegas. Libraries

PAGE 1 <br> <br> <br> Menu <br> <br> <br> TUESDAY, JUNE 22nd, 1897 <br> <br> <br> Consomme Britannia <br> Potage, a l’Imperatrice <br> <br> <br> Boiled Canadian Salmon, Chambord Sauce <br> Cutlets of Halibut, German Style <br> PRINCESS POTATOES <br> <br> <br> OLIVES <br> CUCUMBER <br> TOMATOES <br> RADISHES <br> <br> <br> Ris de Veau, aux Petits Pois <br> Filet Mignons of Beef, a la Aberdeen <br> Timbals of Macaroni, a la Prince of Wales <br> Queen Fritters, Vanilla Sauce <br> <br> <br> PAGE 3 <br> <br> <br> Roast Sirloin of Beef and Yorkshire Pudding, a l’Anglaise <br> Roast Turkey, Oyster Dressing Cranberry Sauce <br> Boiled Westphalian Ham, Champagne Sauce <br> <br> <br> Boiled Irish Potatoes <br> Mashed Potatoes <br> Canadian Cauliflowers <br> Asparagus, a la Vinaigrette <br> Haricots Verts <br> Petits Pois, a la Francaise <br> <br> <br> ROCKY MOUNTAIN PUNCH <br> <br> <br> Mallard Duck au Cresson, Port Wine Sauce <br> <br> <br> Our Lady of the Snows Jubilee Pudding, Pine-apple Sauce <br> Strawberry Charlotte Russe <br> Lemon Meringue Pie <br> Gelee, a la Victoria <br> Coronation Cakes <br> Jubilee Drops <br> Assorted Cakes <br> <br> <br> Red, White and Blue Ice Cream <br> <br> <br> TEA <br> FRUIT <br> COFFEE <br> Canadian, Roquefort, and McLaren’s Imperial Cheese <br>