Festal Dinner

In Honor Of The Presence Op

His Imperial Royal Highness, The Crown-Prince Frederick William,

-InHAMBOURG, APRIL 20, 1877.

Real Turtle Consomme.

Moet et Chandon,

Grand Crimant Imperial,

Roederer carte blanche.

Truffes de Perigord en serviette Timbales a la Richelieu.

1834

Sherry.

Turbot, Sauce Hollandaise,

Saumon du Rhin, Sauce Genevoise.

1868 Rauenthalerberg-Auslese, 1868 Konigsmosel.

Filet de Boeuf a la Jardiniere.

i8j8 Chdteau-Leoville Poyfere.

Poulardes du Mans Truffees.

1858 Clos-Vougeot.

Escalopes de Foie Gras a la Parisienne.

1858 Hermitage Rouge.

Bastion de Homards au Naturel.

1811 Vin de Madere.

Fonds d'Artichauts a l'ltalienne,

Asperges en Branches.

1858 Clos-Montrachet.

Becasses en Canapes aux Laitues.

1859 Pichon Longueville.

Gelee de vin du Champagne,

Nougat Blanc a la Turque,

Creme d'Ananas.

1864

Chateau d' Yquem Crime de

Tete.

Beurre et Fromage.

1831 Vin d' Oporto, rouge et blanc.

Desserts et Fruits.

1864 Chateau Lafitte, Original Schlossabzug.

Schloss Hotel, Heidelberg.

Festal Dinner of the Secretaries of the Treasuries

Of Germany,

August 5, 1878.

Mock-turtle Soup, Chicken Soup.

Sherry, Madeira.

Trout, with Butter and

Potatoes,

Turbot, Sauce Hollandaise.

Rhinegold.

Venison, with Mushrooms,

Tenderloin, with Sauce a l'Empereur.

Markgrafter, Affenthaler.

Sweetbread, with Truffles,

Lobsters, with Sauce a la

Tartare.

Liebfrauenmilk, St. Julien.

New Sauerkraut, with Partridges. Ham, boiled in Burgundy.

Weihenstephan Beer.

Artichokes, with smoked Salmon.

Johannisberger Cabinet, Chateau Larose.

French Poultry,

Salad, and different preserved

Fruits.

Louis Rosderer, carte blanche.

Plum Pudding, with Vanilla Sauce,

Maraschino Gelee, with preserved Fruits.

Ice-cream.

Fruits.

Dessert.

COLOGNE, SEPTEMBER 28, 1878.

Unveiling Of The Royal Monument.

Guerzenich-Banquet

Salad of Crawfish.

Old Sherry.

Chicken Soup, Mock-turtle Soup.

1870 Pisporter.

Fine Ragout in shells, Turbot, with Mushrooms.

1874 Solberg, Marquis de Therme.

Ham in Madeira,

Sauerkraut, with Partridges,

Green Peas, with Salmon and

Tongue,

Sweetbread-Fricassee, with

Morels a la Bruxelles.

1874

Erdener Treppchen Auslese,

1874

Walporzheimer Domlay,

1865

Grand Vin Chateau Margaux.

Venison, with canned Fruits,

French Capons, with Salad,

Lobsters,

Strasbourg Goose-liver Pastry.

1868 Schloss Vollradser,

1868 Steinberger Cabinet,

1862 Johannisberger.

Ice-cream,

Cakes,

French Grapes,

Ananas.

Champagne.

Heidsieck Monopol,

Jutes Mumm, carte rose,

Rosderer, carte blanche,

Giesler Goldlack.

Mocha Coffee.