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October 19, 1921
On this menu 63 dishes
French fried potatoes
Baked Potatoes
Nostitz potatoes
Mashed potatoes
Anna potatoes
Boiled potatoes
Potato salad
Lettuce Salad
Dutch cheese
Swiss cheese
Port de Salut Cheese
CAMEMBERT CHEESE
Coffee
Tea
Fruit in Season
Napoleons
Creme a'l Anglaise
FRENCH APPLE PIE
Compote of Stewed prunes
Compote of Apricots
Salad a'la Russe
Filet of Herring
Fresh Salmon in Mayonaise
Eggs, Andalouse
Olives
Table Celery
Kiel Bloaters
Salad, Jardiniere
Red beets
Radishes
Puree St Germaine
Chicken Consomme with Diablotins
Consomme Napolitaine
Broiled Fresh Mackerel
Boiled Haddock, Baloise
Eggs a'la Rossini
Omelette with chives
Scrambled Eggs, Printaniere
Breaded Veal Cotelettes, Holstein
Curried Chicken with Rice
Noisette of Lamb Mirelles
English Steak and Kidney Pie
Pork Chops in Cream, Serbian Style
Roast Prime Ribs of Beef au jus
Yorkshire ham
Small Sirloin Steak
Lamb Chops
Stewed Tomatoes with Rice
Sauerkraut
Lima beans
Boiled rice
Brussel Sprouts
New Stringless Beans
Cold Roast capon
Cold Breast of Pheasant, Fruit Salad
Cold Roast Prime Ribs of Beef with Chutney
Cold Roast Leg of Lamb with Sliced Tomatoes
Cold Roast Leg of Pork, Apple Sauce
Cold Virginia Ham
Cold Boiled Ham
Cold Smoked Ox Tongue
Various Kinds of Fresh and Smoked Sausages
Sliced Tomato Salad