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Townsend House, menu, page 1

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men001593-002
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Townsend House, menu, July 4, 1884

Digital Project

Menus: The Art of Dining

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University of Nevada, Las Vegas. Libraries

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MENU <br> <br> <br> Green Sea Turtle <br> Consomme <br> <br> <br> Silver Lake Pickerel au gratin <br> Potatoes a la Maitre D. Hotel <br> SLICED CUCUMBERS <br> <br> <br> Buffalo Tongue <br> Fowl and Pork, Egg Sauce <br> Leg of Southdown Mutton with Capers <br> DRESSED LETTUCE <br> CELERY <br> <br> <br> Filet de Beef, larde with Mushrooms <br> Spring Chicken with Rice a la Creole <br> Stuffed Tomatoes, a la Parisienne <br> CHOW CHOW <br> SPANISH OLIVES <br> Punch a la Romaine <br> <br> <br> Spring Chciken with Dressing <br> Baron of Beef au jus <br> Spring Lamb, Mint Sauce <br> <br> <br> Boned Capon Truffle <br> French Sardines <br> Shrimp Salad, Fine Style <br> <br> <br> Green Peas <br> Asparagus <br> New Beets <br> Boiled Rice <br> Boiled and Mashed Potatoes <br> <br> <br> Rice Pudding Cream Sauce <br> Rhubarb Pie <br> Cream Pie <br> Fruit Cake <br> Lady Fingers <br> Cream Kisses <br> Assorted Cake <br> Almond Mrcoroons <br> Chocolate Ice Cream <br> Sherry Wine Jelly <br> <br> <br> Strawberries and Cream <br> Assorted Nuts <br> Dahasia Raisins <br> English Roquefort <br> CHEESE <br> CRACKERS <br> COFE NOIR <br> <br> <br> Oconomowoc, July 4, 1884 <br>