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Show CHRISTMAS DINNER AT THE COLLEGE INN. "Numerous Christmas dinner? parties have, been ' arranged fbr the College Inn, where a festive fare that sounds like Martin's or Sherry's will bepro-vided, bepro-vided, and if the reputation already established by that popular eating place is maintained, anyone any-one who has strayed from Gotham for this occasion occa-sion will feel perfectly at home. The College Inn chef, C. B. Liedboldt, of Leipzig, Leip-zig, Germany, who has had metropolitan American experience, has put forth his best efforts to make this holiday dinner memorable, and a service' in keeping with the cuisine has been provided -for by the head waiter, C. A. Jolly, -who came here from San Francisco to take charge of th'e new dining room. . , The Menu. Ramquens a'la Francais. Eggs, a'la Suodoise. Large Eastern Oysters on Ilalf-Shell. Consome Clear a'la Flathtinade. Chicken Broth-aiWhip'pea Cream. 'Green Turtle Soup a'la Anglaise. ' V Celery Hearts on Branch. California Fancy Olives. Salted Almonds. Tomato Jelly. Filot of English, Sole, a'la Duchesse. Pomraes ilagotelle. Fresh Ltfbster Patties, New England Style. Larted Tenderloin of Beef, a'la Godard. Broiled Homer Squab on Toast, Guava Jelly. Calf's Sweetbreads Saute a'la Marchant vin. Christmas Punch, au Rhum. Milk Fed Utah Turkey, Chestnut Dressing. Cranberry Sauce. Suckling Pig, Southern. Roast Prime Rib of Beef, au Jus. Yorkshire Pudding. "Windsor Asparagus, Sauce Mousseline. French Peas in Butter. Cauliflower a'la Polonaise. Mashed and Boiled New Potatoes. Special College Inn Baked. Martha Washington Salade. Dressed Garden Lettuce. Nessolrode Pudding, Champagne Sauce. Pumpkin Pie. Cafe Parfait. Fancy Assorted Cakes. Fruit Cake. Camombert and Roquefort Cheese. Toasted Salted Wafers. Demi Tasse. Imported After Dinner Mints. Music by the Hawaiian Quintet. |