■ . . .. ■ ..... . -J."./ L ■ J- .. --1 ■- -- Supper Little Neck Clams 30 Cotuits 35 Cape Cods 35 Buzzard Bays 35 Oak Islands 35 Chicken Consomme 40 Consomme Excelsior 40 Beef Consomme 30 Strained Okra in Cup 40 Clam Broth 30 Leaf, Florentine 75 Crab Meat a la Manners 60 Salad, Henry IV. 75 Shell of Sweetbread, Gourmet 1.00 Scotch Woodcock 50 Golden Buck 60 Lobster, Sherry 80 Yorkshire Buck 70 Stuffed Deviled Crabs 60 Welsh Rarebit 50 Canapes, Lorenzo 40 Frogs’ Legs, Pavlova 75 Crab Meat, Mornay 80 Supreme of Chicken, Mordkin 1.50 Heart of Filet of Beef, Iman Bayeldi 1.00 Kernel of Lamb, Paloise 75 Spring Turkey 3.50 Scotch Grouse 4.00 Mallard Duck 4.50 Guinea Hen 2.50 Squab Chicken 1.25 Royal Squab 1.25 Plover 1.25 French Partridge 3.00 English Pheasant 3.50 Aspic of Ham’ 60 Pate de foie-gras 90 Boneless Squab Stuffed with Foie-gras 1.50 Galatine of Capon 60 Lamb 75 Chicken 2.50 1.25 Roast Beef 60 Patty in Crust 60 Artichoke 60 Salads: Sweetbread 1.00 Lobster 90 Romaine 30 Countess 40 Lakme 60 Chicken 90 Crab Meat 90 Coffee Parfait 40 Iced Pudding, Nesselrode Charlotte, Surprise 30 Savarin with Kirsch 30 Biscuit Tortoni 40 60 Hazelnuts Mousse 40 Roy ale, Chantilly 30 Profiterable, Alaska 60 Fruits French Coffee, demi-tasse 15 Turkish Coffee 30 — 518 — BliliL OP FARE MENU FOR THANKSGIVING DINNER FAMILY STYLE Celery, Radishes, Green Onions, Olives Cream of Tomatoes with Bread Crust Baked Filet of Bass Home Made Parsley Potatoes Roast Stuffed Turkey with Chestnuts Giblet Gravy and Cranberry Sauce Creamed Onions, Carrots and Peas Celery Apple Salad Mince Pie, Pumpkin Pie, Cheese Nuts, Fruits, Candy Cider — ; — Wine — * Coffee MENU FOR CHRISTMAS DINNER FAMILY STYLE Celery, Olives, Radishes, Green Onions Oysters Cocktails Y eget able Soup Lobster Newburg Roast Stuffed Goose with Apple and Raisin Candy Sweet Potatoes, Baked Squash Brussels Sprouts with Butter Tomato and Lettuce Salad Plum' Pudding with Rum Sauce Moka Cake Cheese — : — Assorted Fruits Cider — Wine — ; — Coffee 519 GANCEL’ S CULIN A R Y ENCYCLOPEDIA A LA CARTE BILL Applet *2.. . . _ ®sngnas 20, Sliced 30 Orange 15. Sliced 20. Juice 25 Strawbemes with Cream 35 . Grape Fruit, half 20. Supreme 60. with Bar le Duc 75 B^vsg&f-sst Bill for other Fruit and Preserves RELISHES . ‘ i : ... * ? ... Fresh Beluga Caviar, per person 1.00 Assorted Hors d'Oeuvres, per person 50 Anchov.es on Toast 50 Canape Fresh Caviar 75 Canapl prancis 50 Lyonna.se Sausage 25 Smoked Salmon 30 Major Grey’s Chutney 25 |2t?nactoa«Crma 30 ^ Green Olives 25 Radishes- 20 r”naPnJ nf » .• r* Pickles 15 Green Onions 15 Bismarck Herring 40 Canape Domestic Caviar 40 Pascal Celery 25-40 Lobster Cardinal 60 OYSTERS AND CLAMS Little Neck Clams 30 Lobster Cocktail 60 Cotuits 30 Bluepoints 30 Cocktails 5c extra Crab Meat Cocktail 50, Ravigotte 60 SOUPS — Per Person Consomme (hot) en Tasse 25 Oxtail 25-40 Puree of Peas V5-40 FWe JfUT1C °n,es in Noodle Soup 25-40 Mock Turtle 30-50 rhiVhPnfn,T°rTat0Rw2^4Sc R 1! Tomato Consomme (hot) 25 £h_. 1 0? Clarm B*oth 2S< Bellevue 30 Onion Gratinee (20 min.) 40-60 Ojster Stew o5 Chicken Gumbo 2S, Strained en Tasse (hot) 25 FISH Broiled Whitefish 60 Lake Trout 60 Salmon 50 Filet of Sole 50 Deviled Crabs 40 Broiled Shad Roe and Bacon 60 Mountain Trout 60

AI-modernized reading of the original text

■ . . .. ■ ..... . -J."./ L ■ J- .. --1 ■- -- Supper Little Neck Clams 30 Cotuits 35 Cape Cods 35 Buzzard Bays 35 Oak Islands 35 Chicken Consomme 40 Consomme Excelsior 40 Beef Consomme 30 Strained Okra in Cup 40 Clam Broth 30 Leaf, Florentine 75 Crab Meat a la Manners 60 Salad, Henry IV. 75 Shell of Sweetbread, Gourmet 1.00 Scotch Woodcock 50 Golden Buck 60 Lobster, Sherry 80 Yorkshire Buck 70 Stuffed Deviled Crabs 60 Welsh Rarebit 50 Canapes, Lorenzo 40 Frogs’ Legs, Pavlova 75 Crab Meat, Mornay 80 Supreme of Chicken, Mordkin 1.50 Heart of Filet of Beef, Iman Bayeldi 1.00 Kernel of Lamb, Paloise 75 Spring Turkey 3.50 Scotch Grouse 4.00 Mallard Duck 4.50 Guinea Hen 2.50 Squab Chicken 1.25 Royal Squab 1.25 Plover 1.25 French Partridge 3.00 English Pheasant 3.50 Aspic of Ham’ 60 Pate de foie-gras 90 Boneless Squab Stuffed with Foie-gras 1.50 Galatine of Capon 60 Lamb 75 Chicken 2.50 1.25 Roast Beef 60 Patty in Crust 60 Artichoke 60 Salads: Sweetbread 1.00 Lobster 90 Romaine 30 Countess 40 Lakme 60 Chicken 90 Crab Meat 90 Coffee Parfait 40 Iced Pudding, Nesselrode Charlotte, Surprise 30 Savarin with Kirsch 30 Biscuit Tortoni 40 60 Hazelnuts Mousse 40 Roy ale, Chantilly 30 Profiterable, Alaska 60 Fruits French Coffee, demi-tasse 15 Turkish Coffee 30 — 518 — BliliL OP FARE MENU FOR THANKSGIVING DINNER FAMILY STYLE Celery, Radishes, Green Onions, Olives Cream of Tomatoes with Bread Crust Baked Filet of Bass Home Made Parsley Potatoes Roast Stuffed Turkey with Chestnuts Giblet Gravy and Cranberry Sauce Creamed Onions, Carrots and Peas Celery Apple Salad Mince Pie, Pumpkin Pie, Cheese Nuts, Fruits, Candy Cider — ; — Wine — * Coffee MENU FOR CHRISTMAS DINNER FAMILY STYLE Celery, Olives, Radishes, Green Onions Oysters Cocktails Y eget able Soup Lobster Newburg Roast Stuffed Goose with Apple and Raisin Candy Sweet Potatoes, Baked Squash Brussels Sprouts with Butter Tomato and Lettuce Salad Plum' Pudding with Rum Sauce Moka Cake Cheese — : — Assorted Fruits Cider — Wine — ; — Coffee A LA CARTE BILL Applet *2.. . . _ ®sngnas 20, Sliced 30 Orange 15. Sliced 20. Juice 25 Strawbemes with Cream 35 . Grape Fruit, half 20. Supreme 60. with Bar le Duc 75 B^vsg&f-sst Bill for other Fruit and Preserves RELISHES . ‘ i : ... * ? ... Fresh Beluga Caviar, per person 1.00 Assorted Hors d'Oeuvres, per person 50 Anchov.es on Toast 50 Canape Fresh Caviar 75 Canapl prancis 50 Lyonna.se Sausage 25 Smoked Salmon 30 Major Grey’s Chutney 25 |2t?nactoa«Crma 30 ^ Green Olives 25 Radishes- 20 r”naPnJ nf » .• r* Pickles 15 Green Onions 15 Bismarck Herring 40 Canape Domestic Caviar 40 Pascal Celery 25-40 Lobster Cardinal 60 OYSTERS AND CLAMS Little Neck Clams 30 Lobster Cocktail 60 Cotuits 30 Bluepoints 30 Cocktails 5c extra Crab Meat Cocktail 50, Ravigotte 60 SOUPS — Per Person Consomme (hot) en Tasse 25 Oxtail 25-40 Puree of Peas V5-40 FWe JfUT1C °n,es in Noodle Soup 25-40 Mock Turtle 30-50 rhiVhPnfn,T°rTat0Rw2^4Sc R 1! Tomato Consomme (hot) 25 £h_. 1 0? Clarm B*oth 2S< Bellevue 30 Onion Gratinee (20 min.) 40-60 Ojster Stew o5 Chicken Gumbo 2S, Strained en Tasse (hot) 25 FISH Broiled Whitefish 60 Lake Trout 60 Salmon 50 Filet of Sole 50 Deviled Crabs 40 Broiled Shad Roe and Bacon 60 Mountain Trout 60

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