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Pierce's Palace Hotel, menu, pages 1-2

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men001597-002
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Pierce's Palace Hotel, menu, Sunday, December 7, 1879

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Menus: The Art of Dining

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PAGE 1 <br> <br> <br> MENU <br> <br> <br> OYSTERS ON HALF SHELL <br> <br> <br> Chicken Gumbo <br> Nivernaise <br> <br> <br> Boiled Restigouche Salmon with French Peas <br> Baked Yellow Pike with Pork Scraps <br> Potato Croquettes <br> <br> <br> Chicken with Salt Pork <br> Tongue <br> Jowl and Spinach <br> Leg of Southdown Mutton, Caper Sauce <br> <br> <br> Venison with Jelly <br> Turkey, Cranberry Sauce <br> Ribs of Beef <br> Spring Lamb, Mint Sauce <br> <br> <br> Pate de Foie Gras <br> Boned Turkey au Truff <br> <br> <br> Fresh Lobster <br> Spiced Salmon <br> Ham <br> Roast Beef <br> Pressed Corned Beef <br> Mayonnaise of Chicken <br> <br> <br> SAGE CHEESE <br> LETTUCE <br> CELERY <br> CHEESSE <br> <br> <br> AN EXTRA CHARGE WILL BE MADE FOR FRUIT, NUTS, ETC., CARRIED FROM THE TABLE <br> <br> <br> PAGE 2 <br> <br> <br> Barbecue of Rabbit, Southern Style <br> Calf’s Head Stewed a-la Vinnegrette <br> Broiled Quail au Sur Croutons <br> Small Game Patties a-la Romain <br> Ox Joints Potted a-la Jardinere <br> Queen Fritters with Jelly <br> <br> <br> LEMON ICE <br> <br> <br> Boiled Potatoes <br> Mashed Potatoes <br> Boiled Rice <br> Stewed Tomatoes <br> Sweet Potatoes Browned <br> Asparagus <br> Green Peas <br> French String Peas <br> <br> <br> English Plum Pudding, Brandy Sauce <br> Mince Pie <br> Lemon Cream Pie <br> Jelly Cake <br> Washington Cake <br> Lady Fingers <br> French Wafers <br> Kisses de Mode <br> <br> <br> Chantilla Cream <br> Champagne Jelly <br> Vanilla Ice Cream <br> <br> <br> ASSORTED CONFECTIONERY <br> <br> <br> Fruit <br> Nuts <br> Coffee <br> Cider <br> <br> <br> APPLY TO WAITERS FOR WINE CARD <br> <br> <br> PIERCE’S PALACE HOTEL <br> Buffalo, N.Y., Sunday, Dec. 7, 1879 <br>