May 17, 1933
On this menu 25 dishes
Coffee
Cheese and Crackers
New England Apple
Macaroon Tart
Frozen Nesselrode Pudding
Burnt Almond Vacherin, Chocolate Sauce
Green Salad, Tarragon Sauce
Hashed in Cream Potatoes
Marquise potatoes
Baked Celery, Italian
Egg Plant, Provencale
Chicken and Ham Pie, Montauk Salad
Spring Vegetable Dinner with Poached Egg, Hollandaise
Roast Vermont Turkey, Giblet Sauce
Minced Beef Tenderloin and Kidney a la Dutch
Braised Leg of Milk-Fed Veal, Demi-Glace
Mousse of Virginia ham with asparagus tips
Filet of sole, Moderne
Olives
Celery
Cream of Asparagus, Princess
Consomme Mille Fanti
Chilled Tomato Juice
Fruit Cup Lolla
MIXED RELISHES