Hotel Savoy, menu, page 2

Menu <br> <br> <br> CONSOMME, PRINTANIERE ROYAL <br> SLICED TOMATOES <br> OLIVETTES <br> <br> <br> TIMBALS WITH RED BEEF TONGUE <br> PIKE PERCH, CONTINENTAL STYLE <br> CUCUMBER SALAD <br> PERSILLADE POTATOES <br> <br> <br> GLAZED PULLET, BECHAMEL <br> STUFFED ONIONS <br> CREAMED POTATOES <br> <br> <br> BRAISED DUCKLING, WITH CHERRIES <br> CAULIFLOWER WITH PINE HERBS <br> <br> <br> MAYONNAISE OF LOBSTER <br> <br> <br> INDEPENDENCE PUNCH <br> <br> <br> ROAST SQUAB, AMERICAN <br> SPIKES OF SUGAR CORN <br> <br> <br> DRESSED CRESSES <br> <br> <br> SOUFFLES WITH RASPBERRIES <br> <br> <br> BRANDY JELLY <br> PEACH TARTS <br> COLUMBIA ICE CREAM <br> ASSORTED CAKES <br> <br> <br> ROQUEFORT AND CREAM CHEESE <br> <br> <br> FRUIT <br> <br> <br> COFFEE <br>