This section is from the book "The White House Cook Book", by Hugo Ziemann, F. L Gillette. Also available from Amazon: The White House Cook Book.
Huitres en Coquille,
Haute Sauterne.
Bisque of Lobster. Lamb Broth with Vegetables.
Radishes. Olives.
Amontillado.
Timbales a l'Ecossaise. Bass a la Regence.
Rauenthaler Berg.
Potatoes Windsor.
Filet of Beef Larded 4 la Parisienne. Saddle of Mutton, Currant Jelly.
Ernest Jeroy.
Sweetbreads a la Pompadour. Terrapin a la Maryland.
Chateau Latour.
Cauliflower au Gratin. Celery au Jus.
Punch Maraschino.
Souffle a l'Orange.
Fruits. Cafe. Fromage.
Consomme de Volaille.
Haute Sauterne.
Huitres a la Poulette.
Radishes. Olives.
Bouchees a la Bohemienne.
Johannisberger. Truites Saumone au Beurre de Montpellier. Tartelette Potatoes. Cucumbers.
Filets Mignon de Boeuf a la Trianon. Cotelettes de Pigeon, Marechale.
Moet & Chandon. Petits Pois Garnis de Fleurous. Artichauts a la Barigoule.
Punch Romaine.
Becassines au Cresson. .
Chas. de Vougert.
Lettuce Salad.
Pouding Nesselrode.
Fruits. Cafe. Fromage.
Little Neck Clams.
Haute Sauterne.
Consomme Royal.
Radishes.
Olives.
Amontillado.
Caviar sur Toast. Pompano Maitre d'Hotel. Bass a la Regence. Pommes Parisienne.
Moselbluemchen.
Cotelettes d'Agneau a la Puree de Celen. Filet of Boeuf a la Pocahontas.
Moet & Chandon.
Tarrapin a la Richelieu.
Sorbet Dunderberg.
Canvas Back Ducks.
Nuits.
Celery Mayonnaise.
Artichauts Bottoms.
French Peas.
Omelette Celestine.
Fruits.
Cafe.
Fromage.
Huitres.
Consomme Francatelli.
Bisque d'Ecrevisses.
Timbales a la Reyniere.
Filet Turbot Portugaise.
Pommes de terre Parisienne.
Celery Mayonnaise.
Selle d'Agneau a la Colbert.
Haricots verts.
Ailes de Poulets a la Hongroise.
Cepes a la Bordelaise.
Asperges Sauce Creme.
Sorbet a la Prunelle.
Faisan rotes Franque de Cailles.
Croutes aux Ananas.
Glaces Fantaisies.
Fruits. Cafe. Petits Fours.
Consomme on Tasse.
Caviar on Toast.
Radishes.
Celery.
Cold Salmon Mayonnaise.
Lobster and Shrimp Salad.
Westphalia Ham a la Gelee.
Galautine of Faison.
Cold Game in Season.
Mavonnaise of Chicken.
Cold Turkey. Fillet of Beef.
Saddle of Venison, Currant Jelly.
Game Pie.
Russian Salad.
Water Ices.
Nesselrode Puddings. Claret and Champagne Jellies.
Biscuits Glacee.
Charlotte Glacee.
Assorted Cakes.
Assorted Candies.
Tea.
 
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