Palmer House, menu, page 3

MENU <br> <br> <br> OYSTER COCKTAIL <br> Celery en Branch <br> Salted Almonds <br> <br> <br> CREAM OF TERRAPIN <br> CONSOMME XAVIER <br> CANAPE OF POTTED QUAIL <br> Sliced Tomatoes <br> Olives <br> Stuffed Mangoes <br> <br> <br> BROILED POMPANO, Maitre de Hotel <br> Potatoes Gastronome <br> Iced Cucumbers <br> <br> <br> RIB ROAST OF CHOICE BEEF, Larded, Mushrooms <br> Brown Mashed Potatoes <br> Asparagus Tips on Toast <br> <br> <br> THANKSGIVING TURKEY, Stuffed with Oysters, Cranberry Sauce <br> Cauliflowers, Butter Sauce <br> Small Peas <br> <br> <br> LITTLE PIG, Spiced Apple Sauce <br> Candied Sweet Potatoes <br> <br> <br> FILLET DE BOEUF, a la Napolitaine <br> CASSOLETTES OF FRUIT, Meringue <br> <br> <br> VICTORIA PUNCH <br> <br> <br> STUFFED GROUSE, Barde, au Cresson <br> SADDLE OF VENISON, Currant Jelly <br> <br> <br> Fried Hominy Cakes <br> Dressed Lettuce <br> Fresh Shrimp, en Mayonaise <br> <br> <br> ENGLISH PLUM PUDDING, Hard or Brandy Sauce <br> HOME MADE MINCE PIE <br> NEW ENGLAND PUMPKIN PIE <br> CHARLOTTE AUX CHERRIES <br> FRUIT CAKE <br> PETIT FOURS <br> NESSELRODE ICE CREAM <br> <br> Mixed Nuts <br> Fruits <br> California Figs <br> <br> <br> Chese <br> <br> <br> Edam <br> Roquefort <br> Cream <br> <br> <br> Bent’s Biscuits <br> <br> <br> Cafe <br> <br> <br> THANKSGIVING, Nov. 30, 1899 <br>