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Morton House, menu, page 2

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men001519-002
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    University of Nevada, Las Vegas. Libraries

    Dinner <br> <br> <br> Anchovies on Toast <br> Blue Points <br> Salted Almonds <br> <br> <br> Terrapin Soup <br> Radishes <br> Celery <br> Olives <br> <br> <br> Small Patties of Oysters-Bechamel <br> Broiled Whitefish-Genoise <br> Julienne Potatoes <br> <br> <br> Roast Prime Ribs of Beef <br> Baked Mashed Potatoes <br> Young Turkey, Chestnut Dressing <br> Cranberry Sauce <br> <br> <br> Sweetbreads Braized-Financiere <br> Queen Fritters, Glace au Chocolate <br> <br> <br> PUNCH CREME DE MENTHE <br> Breast of Partridge Larded, Currant Jelly <br> Roast Quail Stuffed <br> <br> <br> Browned Sweet Potatoes <br> Green Peas <br> Stewed Tomatoes <br> Stringless Beans <br> Cauliflower, Cream Sauce <br> Sweet Corn <br> <br> <br> Chicken Salad <br> Lettuce and Tomato Mayonnaise <br> Shrimp Salad <br> <br> <br> Thanksgiving Pudding, Hard or Brandy Sauce <br> Mince Pie <br> Pumpkin Pie <br> Assorted Cakes <br> Chocolate Eclairs <br> Sherry Wine Squares <br> Frozen Tutti Frutti <br> Champagne Jelly <br> <br> <br> Fruit <br> Cluster Raisins <br> Nuts <br> Figs <br> <br> <br> Sweet Cider <br> Water Crackers <br> Roquefort, Young American <br> <br> <br> Coffee <br> Tea <br> Milk <br> <br> <br> Thursday, November 29, 1894 <br> PANTLIND & CO, Prop’s <br>