May 29, 1933
On this menu 24 dishes
MIXED RELISHES
Cup of Fruit, St. Augustine
Chilled Tomato Juice
Cream of lettuce soup
Chicken Consomme in Jelly
Celery
Olives
Filet of Sole, Joinville
Long Island Duckling, Montmorency
Half Squab Chicken in Casserole au Beurre
Slice of Beef Tenderloin, Bordelaise
Vegetable Dinner with Poached Egg, Hollandaise
Cold Head Cheese and Potato Salad
New string beans, Fleurette
French Fried Potato
Egg Plant Provencale
Boiled potato
Salade Valencienne
Fresh cherries Conde with Kirsh sauce
Washington Boston cream pie
Frozen Savarin, Montmorency
New England Apple
Cheese and Crackers
Coffee