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March 16, 1893
On this menu 27 dishes
Baked Shad, Au gratin
Potatoes Duchess
Turkey, Celery sauce
Roast beef
Breast of Veal, with Dressing
Rib Ends of Beef, Browned Potatoes
Braized Lamb Chops, French Peas
Banana Fritters, Wine Sauce
Mashed potatoes
Boiled potatoes
String Beans
Corn
Stewed tomatoes
Chicken salad
Fruit Pudding, Brandy Sauce
Fruit
FRENCH ICE CREAM
Edam Cheese
Bent's Water Crackers
Cafe noir
BLUE POINTS
Brunoise
Consomme
Preserved Fruits
Cake
ROQUEFORT CHEESE
Lettuce, French dressing