DINNER
GIVEN BY THE
CITY OF NEW ORLEANS,
TO THE
CONGRESSIONAL DELEGATION,
AT THE
ST. LOUIS HOTEL,
Friday, Dec. 28, 1866.
Dinner given by the City of New Orleans, to the Congressional delegation, at the St. Louis hotel, Friday, Dec. 28, 1866.
Picayune Print.
via memory.loc.gov
- DINNER
-
- Soup:
- Green Turtle,
- Chicken and Oyster Gombo,
- Consommé
- Julienne,
-
- Fish:
- Sheepshead à la Normande,
- Broiled Snapper. à la Maitre d'Hotel,
- Boiled Red Fish, Hollandaise sauce,
- Filets of Trout à l'Orly.
-
- Cold Dishes:
- Galantine de Dindon en Bellevue,
- Jambon de Westphalie à la glacé,
- Mayonnaise d'Homard.
- Langue de Boeuf aux Cressons.
-
- Réléves:
- Roasted Turkey with Truffles,
- Saddle of Mutton, English style,
- Tenderloin of Beef with Mushrooms,
- Roast Venison, sauce Poivrade.
-
- Entrées:
- Filet de Volaille piqué, à la Toulouse,
- Côtelettes d'Agneau, à la Jardinière,
- Rissole de Volaille à la Reine,
- Téte de Veau en Tortue,
- Salmi de Bécassines aux Truffles,
- Ailerons de Dindons à la Chevalier,
- Fricandeau de Veau aux Epinards,
- Vol-au-Vent, à la Financière.
-
- Second Course:
- Canvas-back Ducks,
- Mallard Ducks,
- Pintail Ducks,
- Wild Geese,
- Snipe,
- Broiled Teal Ducks.
-
- Vegetables:
- Asparagus,
- Cauliflower,
- Green Peas,
- Celery,
- Mashed Turnips,
- Potatoes boiled and mashed,
- Baked Macaroni,
- Stewed Tomatoes.
-
- Third Course:
- ORNAMENTAL PIECES.
-
- Pastry:
- Plum Pudding, Brandy sauce,
- Rum Jelly,
- Rhubarb Tarts,
- Jelly Puffs,
- Cocoanut Macaroons,
- Lemon Meringues,
- Cream Cakes,
- Almond Kisses,
- Blanc Mange,
- Vanilla Ice Cream.
-
- Dessert:
- Oranges,
- Apples,
- Grapes,
- Banannas,
- Figs,
- Raisins,
- Prunes,
- Almonds,
- Pecans,
-
- FRENCH COFFEE.