The Mouquin Restaurant and Wine Co.
Pages
Dishes
Page 1
| Phila. squab | $0.90 |
| Half chicken with salad in season | $0.85 |
| Hot or cold mince pie | $0.15 |
| Pumpkin Pie | $0.15 |
| New apple pie | $0.15 |
| Assorted French pastry (1) | $0.10 |
| Custard caramel | $0.15 |
| French Pancakes | $0.20 |
| Omelette au kirsch, rum | $0.60 |
| Stewed prunes or apple sauce | $0.15 |
| Mixed nuts with raisins and figs | $0.25 |
| Assorted cakes | $0.25 |
| Baked Apple with Cream | $0.15 |
| California pears | $0.20 |
| Macedoine of fruits au marasquin | $0.20 |
| Assorted plate of fruit | $0.25 |
| California grapes | $0.20 |
| Grape fruit | $0.30 |
| Grape Fruit, Half | $0.15 |
| Petits fours secs | $0.20 |
| Eclair | $0.10 |
| Baba au rhum (1) | $0.05 |
| Petits fours glaces | $0.25 |
| Macaroons or lady fingers | $0.20 |
| Mendiants (mendicants) | $0.25 |
| Champagne wafers | $0.20 |
| Guava jelly | $0.25 |
| Bar-le-Duc jelly with Gervais cheese | $0.40 |
| Omelette, soufflee | $0.90 |
| Omelet confiture | $0.50 |
| Bananas | $0.15 |
| Oranges | $0.20 |
| Sliced Bananas and Cream | $0.15 |
| Pineapple sliced au jus | $0.15 |
| Salade de fruit glace | $0.50 |
| Table apples | $0.20 |
| Ice cream served with fruit (extra) | $0.10 |
Page 3
| Raie [skate wings], beurre noir, boiled potatoes | $0.50 |
| Broiled shad, hoteliere | $0.60 |
| Fried Maine scallops, sauce ravigote | $0.75 |
| Eperlans [smelts], sauce tartare | $0.60 |
| Brook trout [1], saute meuniere, potatoes parisienne | $0.65 |
| Broiled shad roe on toast, matire d'hotel | $0.75 |
| Filets of sole, Joinville | $0.60 |
| Boiled Sea Bass, Sauce Hollandaise | $0.50 |
| Baked weakfish a la d'Uxelles | $0.60 |
| Anguilles [eels] fried, sauce remoulade | $0.50 |
| Halibut steak broiled, sauce Colbert | $0.55 |
| Picked-up codfish au gratin, home style | $0.50 |
| Tranche de saumon froid [cold salmon], sauce Figaro | $0.65 |
| Ruby Champagne cocktail | $0.50 |
| Civet of wild rabbit, bonne femme | $0.50 |
| Emince of chicken a la king en cassolette | $0.75 |
| Grenouilles [frogs' legs] au vin blanc | $0.90 |
| Eggs a la tripe gratine | $0.50 |
| Half squab chicken fried, corn fritter | $0.75 |
| Crab flakes with pimentoes au gratin | $0.90 |
| Omelet with tomatoes a la provencale | $0.50 |
| Poached eggs, Gounod | $0.50 |
| Whole Philadelphia spring chicken en casserole, bourgeoise | $2.00 |
| Cabinet pudding, fruit sauce | $0.20 |
| Home-made goose liver pate cold, potato salad | $0.50 |
| Cold boned capon in jelly | $0.60 |
| Roulade of bear, Chevreuse fried sweet potatoes | $0.75 |
| Long Island spring duckling stuffed, apple sauce | $0.85 |
| Maryland turkey stuffed, cranberry sauce | $0.90 |
| Native bear steak a la bigarade, fried sweet potatoes | $1.25 |
| Native bear chop [1], bigarade, fried sweet potatoes | $0.90 |
| Whole native pheasant bread sauce, currant jelly | $5.00 |
| Fresh native mallard duck, currant jelly, fried hominy | $4.00 |
| Chicken a la King in chafing dish | $1.25 |
| Fresh mushrooms broiled or saute | $1.00 |
| Fresh mushrooms broiled or saute sous cloche | $1.25 |
| Crab flakes a la Dewey in chafing dish | $1.50 |
| Whole spring guinea-hen broiled | $2.00 |
| Half spring guinea-hen broiled | $1.00 |