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St. Nicholas Hotel, Thanksgiving dinner menu, page 2

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Digital ID
men001619-003
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St. Nicholas Hotel, Thanksgiving dinner menu, 1911
Digital Project
Menus: The Art of Dining
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Thanksgiving Dinner, 1911 <br> <br> <br> Menu <br> <br> <br> Canape, a la Norway <br> <br> <br> Cotuits <br> Salted Almonds <br> <br> <br> Consomme, aux Legumes <br> Green Sea Turtle, aux Quenelles <br> Sliced Tomatoes <br> Olives <br> Pickled English Walnuts <br> Celery Hearts <br> <br> <br> Broiled Pompano, Anchovy Butter <br> Sliced Cucumbers <br> Potato Duchess <br> <br> <br> Roast Turkey, Chestnut Dressing, Cranberry Jelly <br> Candied Sweet Potatoes <br> Brussel Sprouts <br> Cauliflower in Cream <br> <br> <br> Roast Prime Rib Beef, au Jus <br> Mashed Potatoes <br> Green Peas <br> Fried Egg Plant <br> <br> <br> CHAMPAGNE PUNCH <br> <br> <br> Tenderloin of Beef, Larded, with Fresh Mushrooms <br> Braised Sweetbreads, Florentine <br> Fresh Shrimps, a la Newburg <br> <br> <br> Roast Mallard Duck, Grape Jelly <br> Fried Hominy <br> <br> <br> Steamed Fruit Pudding, Brandy Sauce <br> Home Made Mince Pie <br> Pumpkin Pie <br> <br> <br> Cream Tortoni, a la Turke <br> <br> <br> Nougat Ice Cream <br> Assorted Cake <br> <br> <br> Mixed Nuts <br> Malaga Raisins <br> Assorted Fruit <br> <br> <br> Roquefort, Edam and American Cheese <br> Toasted Wafer and Water Crackers <br> <br> <br> Coffee <br> Sweet Cider <br>