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November 9, 1965
On this menu 54 dishes
Fried Cod Fish Steak Marinate the fish in oil, salt and pepper, parsley, lemon, dip in flour and egg yolk, fry in hot olive oil until both sides are golden brown. Place on Layer of baked egg-plants.
APRICOT NECTAR JUICE
Grapefruit Juice
Tomato Juice
Vegetable Juice
Fresh Fruit Cup with Grand Marnier
Herrings with Onions
Norma Salad
Italian Antipasto
Cold Eggs Elizabeth
California Green and Spanish Olives
Red and Yellow Pepper Fines Herbes
Red Radishes
Fillets of Mackerel in Oil
Assorted Salami
Hearts of Celery
Nantes Sardines
Canapes Roquefort
Chicken Broth Bouquetiere
Fresh Vegetable Soup, Croutons
Jellied Consomme Granada
Oxtail Cream, Profiterolles
Rice Timballe, Orientale
Buttered Vermicelli, Meat Sauce
Buttered Vermicelli, Sorrentina Sauce
Scrambled Eggs with Kippered Herrings
Poached Eggs on Toast
Shirred Eggs with bacon
Fried Cod Fish Steak, Baked Eggplant
Creamed Smoked Haddock, Parslied Potatoes
Hot Pastrami Sandwich, Pickles, Rye Bread
Creamed Turkey on Toast with Ham and Mushrooms
Pineapple, Orange and Cottage Cheese Salad, Sour Cream
Sweet Ham Steak, Cabbage Rolls, Fried Bananas
Veal Steak, Lemon Butter, Hearts of Lettuce, Grapefruit Wedges
Hamburger Steak, Melted Onions, Broiled Tomatoes
Roast Spring chicken
Barbecued Turkey
Prime ribs of beef
Assorted Cold Cuts
Smoked Ox Tongue in jelly
york ham
Virginia Ham
Chicken Salad with Swiss Cheese
Roast leg of lamb
Galantine of Duckling
STEWED CELERY AND TOMATOES
Artichokes Hollandaise
Braised Cabbage
Straw potatoes
Fried Potatoes
Potato Chips
Potatoes gratin
Mashed potatoes