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Hotel Hascall, menu, page 3

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Download men001537s003_Hotel Hascall, menu, page 3.tif (image/tiff; 32.58 MB)

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Digital ID

men001537-003
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Publisher

University of Nevada, Las Vegas. Libraries

MENU <br> <br> <br> Blue Points <br> Celery <br> <br> <br> Puree of Asparagus <br> <br> <br> Baked Red Snapper - Anchovy Butter <br> Potato Curls <br> <br> <br> Cucumbers <br> Radishes <br> Sliced Tomatoes <br> <br> <br> Prime Roast Beef - au Jus <br> Roast Venison with Jelly <br> Roast Turkey - Espagnole Sauce - Cranberries <br> <br> <br> Veal a la Bechamel <br> Orange Fritters <br> <br> <br> Roast Mallard Duck <br> Broiled Quail <br> <br> <br> Champagne Punch <br> <br> <br> Lettuce <br> <br> <br> Mashed Potatoes <br> Sifted Peas <br> Baked Sweet Potatoes <br> <br> <br> Fruit Pudding - Sterling Sauce <br> <br> <br> Washington Pie <br> Apple Pie <br> Pumpkin Pie <br> <br> <br> Neapolitan Ice Cream <br> Cake <br> Charlotte Russe <br> <br> <br> Nuts <br> Malaga Grapes <br> Figs <br> <br> <br> Cream Cheese - Water Crackers <br> <br> <br> Coffee <br>