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October 12, 1921
On this menu 62 dishes
Olives
Sardines in Oil
Sweet Red Pepper
Braised Brisket of Beef with Pumpkin
Veal Goulash with Egg Dumplings
Fried Calves Head, Tomato Sauce
Curried Chicken with Rice
Boiled Ham, Savoy Cabbage
Roast Prime Ribs of Beef au jus
Shirred eggs au beurre noir
Omelette a'la Indienne
Scotch Woodcock
English Mutton Chops with Bacon
Fried Frogs' Legs, Tartar sauce
Fresh Cold Lobster, Sauce Mayonaise
Boiled Codfish, Mustard Butter
Pigs' Knuckles in Jelly with Fried Potatoes
Pickled Herrings
Tea
Coffee
Fruit in Season
AMERICAN CHEESE
ROQUEFORT CHEESE
ROQUEFORT CHEESE
Cream Cheese
Dutch cheese
Stewed Prunes Compote
Herring Salad, Bremen Style
Table Celery
Scotch Mutton Broth
Consomme in cup
White onions
Timbale of Fresh Salmon in Jelly
Salad a'la Chasseur
Eggs, Frou Frou
Cream of New Corn Soup
Small Sirloin Steak
Beechnut Bacon
Corn on Cob
Boiled potatoes
Mashed potatoes
Baked Potato
French fried potatoes
Carrots and peas
Mixed Fruit Compote
Virginia Ham
Boiled Ham
ROAST LOIN OF PORK, APPLE SAUCE
Smoked Ox Tongue
Various Kinds of Fresh and Smoked Sausages
French Apple Cake
Mikado Tartlets
Mashed Turnips
Lima Beans with Dumplings
White Squash au Beurre
Rice a'la Infante
ROAST TURKEY, CRANBERRY SAUCE
Potato salad
Roast Prime Ribs of Beef with Horseradish
Long Island Duckling, Montmorency
Hashed browned potatoes
Lettuce and sliced tomato salad