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Headquarters Hotel, menu,pages 1-2

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men001606-002
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Headquarters Hotel, menu, Sunday, March 30, 1884

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Menus: The Art of Dining

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University of Nevada, Las Vegas. Libraries

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PAGE 1 <br> <br> <br> MENU <br> <br> <br> Oysters Raw <br> <br> <br> POTAGE <br> Glear Mock Turtle Soup <br> <br> <br> FISH <br> Fresh Cod, Boiled, Sauce Tartar <br> Potatoes a la Hollandaise <br> <br> <br> BOILED <br> Corned Beef and Cabbage <br> Young Chicken, Egg Sauce <br> <br> <br> ROAST <br> Loin of Beef, Demi Glace <br> Young Turkey, Raspberry jelly <br> Loin of Southdown Mutton, Currant Jelly <br> Loin of Veal, Cream Sauce <br> <br> <br> COLD <br> Shrimp Salad <br> Cold Slaw <br> Green Onions <br> French Sardines <br> Columbia River Salmon <br> Pressed Corned Beef <br> Aspic of Veal <br> Fresh Lobsters <br> <br> <br> ENTREEMENTS <br> Queen Fritters <br> Chocolate Sauce <br> Moonshine, au Champagne <br> <br> <br> ENTREES <br> Salmi of Wild Duck aux Mushrooms <br> Oyster Patties, a la Parisiene <br> Chicken Pie, a la Rhine <br> <br> <br> PAGE 2 <br> <br> <br> VEGETABLES <br> Mashed Potatoes <br> Boiled Potatoes <br> French Peas <br> Stewed Tomatoes <br> Succotash <br> <br> <br> GAME <br> Loin of Mountain Sheep, Game Sauce <br> Pineapple Salad <br> <br> <br> PASTRY <br> Steamed Raisin Pudding, Rum Sauce <br> Apple Pie <br> Lemon Pie, frosted <br> Assorted Cake <br> Lady Fingers <br> Half Moons <br> <br> <br> DESSERT <br> Pineapple Maringue <br> Strawberry Jelly <br> Nectarine Ice Cream <br> Mixed Nuts <br> Layer Raisins <br> Florida Oranges <br> <br> <br> Tea <br> Cheese <br> Coffee <br> <br> <br> FARGO, SUNDAY, March 30, 1884 <br>