Hotel Vendome

BLUE POINTS
CONSOMME, Marie Stuart   TERRAPIN, a la Gastronome

BRESSOTINS OF OYSTER CRABS, Bearnaise

ESCALOPPES OF RED SNAPPER, Marguery   WHITEBAIT, a l’Anglaise
Cucumbers         Celery          Potatoes Sultane

BOILED HAM with Sprouts     LEG OF MUTTON, Caper Sauce
Head Rice            Sweet Potatoes

CHICKEN PIE, Country Style      SWEETBREADS, Piques with Mushrooms
MOUSSE De FOIE GRAS, Henry              BARTLET PEARS, a la Condee
Cauliflower au Gratin             RED KIDNEY BEANS

RIBS OF PRIME BEEF, Yorkshire Pudding
ROAST TURKEY, Cranberry Sauce     PEKIN DUCKLING, Apple Dressing
Boiled and Mashed Potatoes     Onions     MARROW SQUASH

LALLA ROOKH PUNCH

ROAST MALLARD DUCK         BROILED QUAIL on Toast
Dressed Lettuce         Currant Jelly          Saratoga Chips

SALADS          BONED CAPON, aux Truffes
Cold Slaw
  
ENGLISH PLUM PUDDING, Hard and Brandy Sauce
MINCE, APPLE AND PUMPKIN PIES      ALMOND CAKE, Maple Frosting
VACHERIN CHANTILLY, a la Lausanne
GATEAUX TROIS FRERES
GELEE MACEDOINE au Marasquin         PETITS FOURS, Parisienne
SULTANA ROLL, Claret Sauce
NEOPOLITAN ICE CREAM         FANCY WATER ICES

CONFECTIONERY         SALTED ALMONDS
FRUIT          CHEESE          CRACKERS
SWEET CIDER               POP CORN
COFFEE