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 IVIicrosoft Corporation 
 
 http://www.archive.org/details/christmasmenuOOnortrich 
 
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 Blue Point Oysters, 
 (ireen Turtle, Consomiid Tapioca. 
 
 Small Patties of Sweet Breads au Salpicon. 
 
 Celery. Olives. 
 
 Broiled Whiteiish, Maitre d' Hotel. 
 
 >iiced Cucumbers. Potatoes Duchesse. 
 
 Smoked Jowl. Capon, Oyster sauce. 
 
 Spinach. French Flageolets. 
 
 Cutlets of Quails a la Marechale. 
 
 Green Peas. 
 
 Fillets of Hare en Gibelotte. 
 
 Asparagus. 
 
 Rice Fritters a la Portugaise. 
 Roast Beef au Jus. Turkey, Cranberry Sauce. 
 
 Mashed Potatoes. P.rowned Sweet Potatoes. 
 
 Goose stuffed. 
 
 /^•Boiled Onions. 
 
 Suckling Pig with baked apples. 
 
 Baked Corn au gratin. 
 
 Maraschino Punch. 
 
 Prairie Chicken, Bread sauce. 
 
 Saddle Venison, Currant Jelly. 
 
 Chicken Salad. Shrimp Salad. 
 
 Galantine of Turkey. Pat(5 dc Foies Gras. 
 
 Edam and Koquefort Cheese. 
 
 English Plum Pudding, Brandy sauce. 
 Mince Pie. .\pple Pie. Pumpkin Pic. 
 
 Vanilla Ice Cream. Port Wine Jelly. 
 
 Assorted Cake. 
 
 Fruit. French Cpffee. Sweet Cider 
 
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