Galt House, menu, November 24, 1882

Galt house <br> Louisville, friday , November 24th, 1882 <br> Menu <br> Raw oysters <br> Soup <br> English peau, au crutto, Consomme royale. <br> Fish <br> Broiled white fish , with anchovy butter. <br> [not legible] [not legible] <br> Boiled <br> Young capon, celery sauce, Bacon and spinach Leg of lamb and green peas <br> Roast <br> Sirloin beef, Turkey with oyster dressing Loin of lamb <br> Entrees <br> Small patties of sweetbread, a la moglas, Chicken pot pie, Philadelphia style <br> Saute of lambs tongues, sauce robert <br> Enscaloped oysters a la delmonico peaches and rice, a la conde <br> Catawba punch <br> Game. <br> Saddle of black tail deer, currant jelly. <br> Cold dishes <br> Italian salad mayonnaise of shrimp Roast beef <br> Boiled ham. Boned turkey Pate de foie gras <br> Vegetables <br> Boiled potatoes Mashed potatoes Sweet potatoes Fried parsnips Boiled onions <br> Stewed tomatoes, Boiled rice Pickled beets Mashed turnips <br> Pastry. <br> White raisin pudding , wine sauce <br> Pumpkin pie Grape pie. Cream puffs. Lady cakes. Wine jelly. <br> Cheese <br> Roquefort Edam. Fromage de Brie <br> Dessert <br> Lemon ice cream <br> Grapes ,Apples, Pecan nuts, Muscatel Raisins, Filberts, English walnuts <br> French coffee <br>