Word: roasts
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Dates: during 1890-1899
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MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Puree of peas aux croutons. Fish: Oysters, roast on toast. Joint: Roast Beef. Entree: Turkey hash with dropped eggs. Vegetables: Stewed tomatos, Delmonico potatoes. Dessert: Rice pudding. Coffee. First class board. Club room and tables...
MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Julienne. Fish: Cusk, gratine a la Creme. Joints: Roast Turkey, Cranberry Sauce; Boiled Beef, Sauce piquante. Entree: Breast of Lamb, tomato sauce. Vegetables: Squash, Corn, and Potatoes. Dessert: Rice Pudding. Coffee. First class board. Club room and tables...
MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Puree de tomates aux croutons. Fish: Fresh Mackerel au gratin. Joints: Roast leg of Lamb Mint Sauce, Roast loins of fresh Pork, Apple Sauce. Entree: Chicken Croquette a la Creme. Vegetables: French peas, potatoes. Dessert: Ice Cream and Cakes. First class board. Club room and tables...
MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Beef Broth. Fish: Brolled Schroed. Joint: Roast Beef. Entree: Veal Cutlet, Tomato Sauce. Vegetables; Stewed Corn and Potatoes. Dessert: Apple, Squash and Mince pie. Coffee. First class board. One room vacant...
MENU of today's Table d'hote dinner at the French Restaurant, 3 Linden street, from 12 to 2 and 6 to 7 p. m.; 50c. Soup: Engl. Mutton Broth. Fish, Oysters, roast on toast. Joint: Broiled Chickens. Entree: Lamb hash on toast, Macaroni, gratine an fromage. Vegetables: Peas, Hashed browned and boiled potatoes. Dessert: Charlotte russe. Coffee. First class board. Club room and tables...