May 18, 1933
On this menu 25 dishes
Varied relishes
Supreme of Grapefruit, Melba
Chilled Sauerkraut Juice
Cream of Spinach Soup, Florentine
Consomme Martha
Celery
Olives
Boiled Halibut, Duglere
Minced Beef Tenderloin and Mushrooms in Casserole
Stewed Half Squab Chicken, French Style
Smothered Leg of Milk-Fed Veal, Demi-Glace
Roast Vermont Turkey, Cranberry Sauce
Fresh Vegetable Dinner and Poached Egg, Hollandaise
Cold Boned Capon, Major Grey's Chutney and Asparagus Tips
Fresh Spinach, Menagere
Pan Roast Potato
Stuffed Tomato
Au Gratin Potato
Chiffonade Salad
Fresh Pear Conde, Kirsh Sauce
Hungarian Strawberry Cake
Frozen Soufflet, Normande with Strawberry Sauce
New England Apple
Cheese and Crackers
Coffee