Word: dessertation
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Dates: during 1890-1899
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...Menu of the Table d'hote dinner at the French Restaurant, 3 Linden St., near Mass. Ave, from 12 to 2 and 6 to 7 p. m., 50 cents: Soup: Puree of Green Peas. Fish: Broiled Mackerel. Joint: Boiled Turkey, Celery Sauce. Vegetables: Squash, Stewed Corn, and Potatoes, Dessert: Cream Cakes, Demi Tasse. Regular boarders accommodated. Club tables...
...Menu of the Table d'hote dinner at the French Restaurant, 3 Linden St., near Mass. Ave, from 12 to 2 and 6 to 7 p. m., 50 cents: Soup: Consomme Julienne. Fish: Cusk, baked in Cream. Joint: Roast Lamb, Mint Sauce. Entree: Chicken fricassee. Vegetables: Peas and Potatoes. Dessert: Charlotte russe, Demi Tasse. Regular boarders accommodated. Club tables...
...Table d'hote dinner at the French Restaurant, 3 Linden St., near Mass. Ave, from 12 to 2 and 6 to 7 p. m., 50 cents: Soup: Pure Crezy, aux Croutons. Fish: Boiled Cod, Oyster Sauce. Joint: Roast Rib of Beef. Entrees: Venison Pie. Vegetables: Stewed Turnips, Potatoes. Dessert: Apple Dumpling, Demi Tasse. Regular boarders accommodated. Club tables...
...BRINE, 1312 and 1436 Mass. Ave.TODAY'S Menu of the Table d'hote Dinner at the French Restaurant, 3 Linden street, near Massachusetts avenue: Soup: Puree of peas, aux croutons; Fish: Spanish Mackerel, au gratin; Joint: Broiled Chicken, au cresson; Entree: Pork Chops, Apple Sauce; Vegetables: Tomatoes and Potatoes; Dessert: Chocolate pudding, Demi Tasse...
...Dessert (choice...