Russell House
Pages
Dishes
| CANAPE, BERNE | |
| Little Neck clams | |
| Olives | |
| SALTED ALMONDS | |
| Consomme, Printaniere | |
| Bisque of tomatoes | |
| Cromesqies of Chicken, Polonaise | |
| Broiled Fresh Mackerel, Ravigote | |
| Cucumbers | |
| Clam cocktail | |
| Chow chow | |
| Boiled Halibut, Cardinal | |
| Potatoes, Hollandaise | |
| Sliced Tomatoes | |
| Radishes | |
| Ox Tongue, Horseradish Sauce | |
| Prime Roast Beef, Demi Glace | |
| Mashed potatoes | |
| New Potatoes, in Cream | |
| Roast Goose, with Dressing, Apple Sauce | |
| Asparagus, Fribourg | |
| String Beans | |
| Roast Spring Lamb, Mint Sauce | |
| Paupiettes of Veal, a la Genoise | |
| Succotash | |
| Peach fritters, glace, au kirsch | |
| GREEN PEAS | |
| Fried Frog Legs, Roadhouse Style | |
| Sorbet, Benedictine wafers | |
| Crackers | |
| Nuts and Raisins | |
| ASSORTED CAKE | |
| Fruit | |
| Coffee | |
| Cheese | |
| Roast California grass birds, farcie, a la Monterey | |
| Figs | |
| Walnut Dates | |
| Vanilla ice cream | |
| Vanilla Slices | |
| Pineapple Pie | |
| Boston Cream Pie | |
| Steamed Pound Pudding, Sherry Sauce | |
| Pate de Foie-Gras, aux Truffes | |
| MAYONNAISE OF CHICKEN | |
| Lettuce, French dressing | |
| Water Cress | |
| Boned Capon, en aspic |