The Albany, menu, page 2

Menu <br> <br> <br> BLUE POINT OYSTERS, ON HALF SHELL <br> CELERY <br> <br> <br> BISQUE DE HOMARD, AU RIZ <br> BOUILLON DE VOLAILLE, A L’IMPERIAL <br> <br> <br> FILET DE POMPANO, AU VIN BLANC <br> POMMES DE TERRE, DUCHESSE <br> <br> <br> SPANISH OLIVES <br> <br> <br> SMALL PATTIES OF CHICKEN, A LA REINE <br> FRESH LOBSTER STUFFED, ON SHELL, A LA VICTORIA <br> SWEETBREAD CROQUETTES, SAUCE SUPREME <br> QUAIL FARCIE, WITH FRENCH PEAS <br> <br> <br> FILET OF BEEF, DEMI GLACE <br> ROAST YOUNG PIG, APPLE SAUCE <br> YOUNG TURKEY, STUFFED, CRANBERRY SAUCE <br> <br> <br> CHAMPAGNE PUNCH <br> <br> <br> BROILED TEAL DUCK, AU CRESSON <br> ROAST PHEASANT, SAUCE, BICARRADE <br> SADDLE OF ELK, CALIFORNIA GRAPE JELLY <br> POTATO CROQUETTES <br> BAKED SWEET POTATOES <br> HARICOTS VERTS <br> ASPARAGUS, CREAM SAUCE <br> <br> <br> CHICKEN MAYONNAISE <br> <br> <br> PATE DE FOIE GRAS <br> BONED TURKEY, WITH TRUFFES <br> <br> <br> ENGLISH PLUM PUDDING, HARD SAUCE <br> HOME MADE MINCE PIE <br> LEMON MERINGUE PIE <br> CHARLOTTE RUSSE <br> PORT WINE JELLY <br> ALMOND MACAROONS <br> COCOANUT STEEPLES <br> LADY FINGERS <br> JELLY ROLL <br> NEOPOLITAN ICE CREAM <br> <br> <br> BANANAS <br> TOKAY AND MUSCAT GRAPES <br> CONFECTIONERY <br> PEARS <br> ORANGES <br> NUTS <br> RAISINS <br> FIGS <br> DATES <br> SWISS AND EDAM CHEESE <br> BISCUIT <br> COFFEE <br>