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December 25, 1967
On this menu 41 dishes
Grapefruit Juice
Apple Juice
V8 Juice
Tomato Juice
Chilled Ginger Fruit Cup
Spanish Anchovies in Oil
OEufs, Rigoletto
French Sardines in Oil
Haricots panaches
Bismarck herrings
Champignons Ravigote
Oignons a la Grecque
Lyon Saucisson
Salami
Liver Saucisson
ASSORTED SALTED NUTS
Crisp Hearts of Californian Celery
Consomme Crecy
Vegetable and Noodle Soup
COLD Creme Gauloise Soup
Broiled Hake Steak, Parsley Butter
Cold Lobster and Celery Salad, Mayonnaise
Scrambled Eggs, Portugaise
Shirred Eggs, Turbigo
Poached eggs, Florentine
Portugaise Omelette
Mushroom Omelette
Chive Omelette
Creamed Chicken a la King - Large dice of broiled Chicken in sauce made from Chicken Stock, Cream and Sherry added, together with Mushrooms, Red and Green Sweet Peppers
Creamed Chicken a la King - Large dice of broiled Chicken in sauce made from Chicken Stock, Cream and Sherry added, together with Mushrooms, Red and Green Sweet Peppers
Swedish Kottbuller, Bruna Bonor - Chopped Beef, Pork and Veal seasoned with Shallots, Herbs, etc., with addition of Cream and Eggs. Shaped into small flat forms, cooked in Butter, Sour Cream Sauce and White Wine. Baked Kidney Beans served as garnish
Loin Lamb Chop, Fleuriste
Split Veal Kidney and Bacon, Straw Potatoes
Culotte de Boeuf braisee a la Mode
CHILLED APPLE JUICE
Vegetable and Noodle Soup
Broiled Hake Steak, Parsley Butter
Pineapple
Cheese
Meursault
Sparkling