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Boody House, menu, page 2

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men001530-002
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University of Nevada, Las Vegas. Libraries

DINNER <br> <br> <br> BLUE POINTS <br> <br> <br> CREAM OF MUSHROOMS <br> CONSOMME, A LA ROYAL <br> Celery <br> Anchovy Toast <br> Lettuce <br> <br> <br> BOILED HALIBUT, SAUCE HOLLANDAISE <br> Potatoes, a la Windsor <br> <br> <br> SMALL PATTIES, A LA REINE <br> <br> <br> ROAST RIBS OF BEEF <br> YOUNG TURKEY, CRANBERRY SAUCE <br> STUFFED PIG, APPLE SAUCE <br> <br> <br> BAKED SWEET POTATOES <br> MASHED POTATOES <br> CAULIFLOWER, A LA BECHAMEL <br> MINCED SPINACH <br> <br> <br> SWEETBREADS, LARDED, AU PETITS POIS <br> BAKED CHICKEN PIE, FAMILY STYLE <br> QUEEN FRITTERS, STUFFED, FRUIT SAUCE <br> <br> <br> Champagne Punch <br> <br> <br> LEG OF VENISON, LARDED, WITH JELLY <br> BROILED QUAIL ON TOAST <br> CELERY MAYONNAISE <br> <br> <br> GAME PIE <br> BONED TURKEY <br> FRESH LOBSTER <br> CHICKEN SALAD <br> <br> <br> ENGLISH PLUM PUDDING, BRANDY SAUCE <br> APPLE PIE <br> MINCE PIE <br> HICKORY NUT CAKE <br> LADY CAKE <br> CHOCOLATE ECLAIRS <br> MACAROONS <br> TUTTI FRUTTI ICE CREAM <br> AMERICAN AND EDAM CHEESE <br> <br> <br> FRUIT <br> COFFEE <br> TEA <br> <br> <br> NOVEMBER 30TH, 1893 <br>