May 24, 1933
On this menu 23 dishes
Varied appetizers
Fruit cocktail, Lolla
Chilled Sauerkraut Juice
Soup, Cream of Asparagus with Perles
Consomme Brunoise
Celery
Olives
Fried Sea Bass with Cucumber, Doria
Mousse of Virginia ham with asparagus tips
Milk-Fed Veal Chop in Casserole, Bercy
Half Squab Chicken in Cocotte, Fines Herbes
Roast Prime Rib of Beef with Watercress
Spring Vegetable Dinner with Poached Egg, Hollandaise
Galantine of Capon, Andalouse Salad
Cauliflower in Cream
Hashed Brown Potato
Carrots vichy
Steamed potato
Chiffonade Salad
Rice Imperatrice with Peach Compote
Commodore Rings with Crushed Strawberries
Frozen Nesselrode Pudding
Coffee