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New Aveline, menu, page 2

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men001536-002
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University of Nevada, Las Vegas. Libraries

New York Counts <br> <br> <br> Consomme in Cup <br> Green Turtle <br> <br> <br> Sliced Tomatoes <br> Sliced Cucumbers <br> Salt Almonds <br> Olives <br> Lettuce <br> Celery <br> <br> <br> Baked Whitefish, Stuffed, Sauce Royal <br> Potatoes, Hollandaise <br> <br> <br> Saddle of Venison, Port Wine Sauce <br> Haunch of Black Bear, with Apple Sauce <br> Roast Quail, Stuffed, Brown Sauce <br> <br> <br> Blanquette of Sweetbreads, with Mushrooms <br> Compote of Cherries, with Claret <br> <br> <br> Sherry Wine Punch <br> <br> <br> Prime Roast Beef, Sauce Natural <br> Roast Young Turkey, Stuffed, Cranberry Sauce <br> Roast Goose, with Gooseberry Sauce <br> <br> <br> Mashed Potatoes <br> Cauliflower <br> Sugar Corn <br> Sweet Potatoes <br> Cream Slaw <br> <br> <br> Lobster Salad <br> Shrimp Mayonnaise <br> <br> <br> Steamed Thanksgiving Pudding, Brandy and Hard Sauce <br> Vanilla Ice Cream, with Strawberries <br> Mince Pie <br> Pumpkin Pie <br> Charlotte Russe <br> Assorted Cake <br> Water Crackers <br> Layer Raising <br> American or Edam Cheese <br> Mixed Nuts <br> Fruits <br> Sweet Cider <br> Coffee <br> <br> <br> NEW AVELINE, FORT WAYNE, IND. <br> JONES & IVINS <br> 1899 <br>