Menus — Luncheons

Luncheon menus for ladies and gentlemen, by size of party and by month.

Lunch, 12 Couverts

Lunch, 16 Couverts

Lunch, 14 Couverts

Lunch, 16 Couverts

Lunch, 12 Couverts

Lunch, 14 Couverts

Lunch, 18 Couverts

Lunch, 12 Couverts

March-Lunch

145

Scallops breaded with eggs and fried (1077)

Veal pie a la Dickens (2380)

Artichoke bottoms, Villars (2682)

Broiled duckling (1938)

Chicory salad (2668)

Rice souffle with maraschino (3121)

Pineapple

146

Small lobster, Bordelaise (1025)

Fricassee of turkey wings baked (2038)

Tomatoes a la Boquillon (2833)

Broiled reedbirds (2151)

Endive salad (2668)

Meringued apples, Nubian (2996)

Malaga grapes

147

Stuffed oysters, Mornay (1069)

Terrapin, ancient style (1087)

Artichokes, Rachel (2690)

Broiled chicken with tarragon sauce (1831)

Small orange souffles in cases (3120)

Milk punch iced (3511)

Bananas

148

Lobster with cream (1044)

Squabs roasted in the saucepan (2018)

Eggplant a la Robertson (2737)

Small aspics of foies gras (2412)

Apple flawn, latticed (3169)

Strawberries

Dessert

149

Consomme in cups (189)

Stuffed small lobster tails (1043)

Terrapin, Newberg (1086)

Small "pains" of chicken a I'Ecarlate (2543)

Meringued omelet with fruits (3069)

Grape fruit

Dessert

150

Oysters with Parmesan (1073)

Pork cutlets with apples (1777)

Mushrooms sauted with butter (2760)

Roast English pheasants adorned with their own plumage (2107)

Eggs with coffee cream meringued (3033)

Florida oranges

Dessert

151

Oysters a la Rubino (1055)

Chicken croquettes, Exquisite (877)

Asparagus, vinaigrette (2692)

Roast thrushes (2166)

Lettuce salad (2672)

Custard in a dish (3159)

152

Lobster a la Hervey (1034)

Terrapin a la Crisfield (1084)

Italian salad (2635)

Crepinettes of pigeons, poivrade sauce with truffle essence (No. 2246)

Madeira crusts (3026)

Bavarois with meringues (3133)

Pears

153

Caviare (778)

Scallops a la Brestoise (1074)

Grenadins of beef with sweet peppers (1394)

Noodles with fried bread-crumbs (2973)

Broiled squabs, Colbert sauce (2013)

Stuffed eggs (sweet) (3031)

Grape fruit

Dessert

154

Oysters on the deep shell (803)

Lobster a la Rougemont (1041)

Vienna Schnitzel, German style (1512)

Green peas with braised lettuces (2746)

Timbales of chicken, Parisian style (2382)

Souffles in cases with vanilla (3120)

Oranges

Dessert

155

Crusts a la Genoise (904)

Deviled lobster (1043)

Lamb steak, maitre-d'hotel (1713)

Baked tomatoes (2837)

Chaudfroid of larks (2454)

Floating island (3163)

Hot-house grapes

156

Radishes (808)

Fresh butter (775)

Croustades of lamb's sweetbreads (2251)

Broiled teal duck (2067)

Potatoes in surprise (2809)

Cake stuffed with apricots (3325)

Cream cakes iced with vanilla (3294)

Bananas

157

Oysters on crusts (1062)

Escalops of beef palates, chestnut puree (2277)

Croustades of chicken livers with Madeira (2250)

Tomatoes a la Trevise (2836)

Squabs Crapaudine (2007)

Cream pie (3201)

Apples

158

Julienne soup, Faubonne (318)

Quenelles of turkey, Providence (2336)

Minion fillets of lamb, Landgrave (1721)

Artichoke bottoms, Florence (2677)

Larks a la Marechale (2081)

Meringued pancakes, Rossini (3073)

Pineapple

159

Pickled oysters (802)

Lobster tails a la Stanley (1042)

King's pilau of lamb (1709)

Fried frog's legs, cream sauce (1022)

Hot pie, Bontoux style (2314)

Genoese cake (3307)

Strawberries

160

Oysters and lemons (803)

Cream of peas a la St. Germain (260)

Breast of lamb, chopped sauce (1663)

Cromesquis of beef tongue (872)

Boudins of chicken, Soubise (2215)

Baked apples (2992)

Grape fruit

161

Clam pancakes or fritters (996)

Small patties, Mazarin (944)

Epigrammes of lamb a la Toulouse (1694)

Broiled squabs (2013)

Lettuce salad (2672)

Surprise of fruits, frothy sauce (3219)

Apples

162

Colombines of chicken liver with ham (865)

Deviled frog's legs (1020)

Patties a l'Andalouse (934)

Slices of lamb, Previllot (1711)

Broiled ptarmigans (2071)

Chicory salad (2668)

Almondine tartlets (3326)

Hot-house grapes

163

Quenelles of fish, Montglas (2330)

Sweetbread croquettes (893)

Roast tame duck (1921)

Cos lettuce salad (2675)

Cream macaroons in cases (3383)

Spanish oranges

164

Boudins of pickerel a la Walton (844)

Benoiton shells (2339)

Sweetbreads in papers (1573)

Broiled chicken with tarragon sauce (1831)

Water-cress and apple salad (2676)

Apricots with cream of almonds (3287)

Bananas

165

Lobster, Monte Carlo (1036)

Palmettes of ham a l'Aquitaine (927)

Chaudfroid of chicken, Clara Morris (2451)

Ptarmigans (2071)

Lettuce salad (2672)

Crescents with preserves (3298)

Hot-house peaches

166

Brissotins of chicken, supreme sauce (849)

Sweetbreads on skewers (2226)

Parisian green peas (2745)

Roast duck (1921)

Endive salad (2671)

Apple croquettes, Trimalcion (3016)

Pineapple

167

Crusts a la d'Henin (904)

Celestines with foies-gras and puree of chestnuts (862)

Squab cutlets, perigueux (2267)

Green peas, housekeeper's style (2744)

Minions of tenderloin of beef, Stanley (1406)

Mellow potatoes (2799)

Lady bouchees with strawberries (3376)

168

Lobster a la Fresne (1032)

Junot palmettes (921)

Minion fillets of lamb in surprise (1725)

String beans a la pettit (2827)

Strawberry short cake (3262)

Biscuits in cases with cream (3289)

Pears

169

Lobster a la Delmonico (1037)

Timbales Mentana (974)

Mutton cutlets with chicory (1602)

Artichoke bottoms, Montglas (2679)

Croquettes of capon a la Royal (876)

Coffee cream eclairs (3303)

Cherries

170

Lobster, Paul Bert (1038)

Varsovian palmettes (924)

Breast of beef a la Florence (1314)

Stuffed tomatoes baked (2837)

Asparagus, Hollandaise sauce (2692)

Bordelaise tartlets (3328)

Hot-house grapes

171

Clam chowder (300)

Shells of calf's brains (2355)

Noisettes of tenderloin of beef, Berthier (1411)

Broiled duckling (1938)

Macedoine salad (2650)

Strawberries and cream

Peaches

172

Soft shell crabs, sauted in butter (1006)

Lamb cutlets a la Durand (1674)

Tomatoes a la Boquillon (2833)

Italian salad (2635)

Chicken roasted in the saucepan (1881)

Rice border with bananas (3005)

Grape fruit

173

Frog's legs fried with cream sauce (1022)

Small puff paste salmon patties (945)

Minion fillets of lamb, Lefort (1722)

Roast squabs (2018)

Cos lettuce salad (2675)

Goronflot cakes (3310)

Bananas

174

Cromesquis of mussels (873)

Soft crabs, sauted (1006)

Tournedos of beef a la Hutching (1433)

Chicken roasted in the saucepan (1881)

Lettuce salad (2672)

Strawberry ice cream (3451)

Pineapple

175

Bressoles of fat livers (848)

Shells of squabs, baked (2356)

Broiled partridges, English style (2085)

Tomatoes stuffed with fresh mushrooms (2842)

Aspics of foies gras (2411)

Strawberry short cake (3262)

Raspberries

176

Clams, Philadelphia style (994)

Cassolettes, Lusigny (860)

Small "pains" of chicken a l'Ecarlate (2543)

Ducklings, Rouennaise (1937)

Cos lettuce salad (2675)

Meringued croustades of Venice (3020)

Strawberries

177

Shells of lobster (2348)

Squab cutlets, Perigueux (2267)

Potato cakes (2778)

Lamb minion fillet pie a la Manning (2373)

Small vanilla souffles in cases (3130)

Cream cheese (3698)

178

Pickled alligator pears (771)

Soft clams on skewers (999)

Noisettes of plain tenderloin of beef (1410)

String beans, a la Pettit (2827)

Roasted reedbirds (2152)

Cream cakes iced with chocolate (3294)

Apricots

179

Little Neck clams a la poulette (995)

Sweetbread patties, French style (940)

Grenadins of beef as venison (1388)

Frog's legs fried a la Horly (1021)

Savarin with apricots (3117)

Marly cake (3246)

Blackberries

180

Frog's legs a la Osborn (1018)

Soft shell crabs sauted in butter (1006)

Chicken cutlets a la Clarence (2258)

Corn cut up (2731)

Potted tenderloin of beef a la Nelson (2320)

Turkish coffee (3702)

Cherries

181

Lobster tart a la Herault (2374)

Cases of squabs, Umberto (2234)

Boiled corn on the cob (2730)

Small roasted spring chickens as an entree (1908)

Lettuce salad (2672)

Surprise of fruits (3219)

Gooseberries

182

Croustades of gnocquis, Rivoli (899)

Border of risot of lobster (2213)

Pigeon tart a la Britannia (2377)

Broiled duckling (1938)

Celery salad (2660)

Iced banana pudding (3487)

Currants

183

Stuffed clams (997)

Frog's legs a la d'Antin (1017)

Sweetbreads larded and glazed with gravy (1575)

Surtout of wild pigeons (2368)

Timbale a la Nantaise (2381)

Molded snow eggs (3164)

Bananas

184

Olives stuffed with anchovies (801)

Lobster brochettes (2224)

Cases of sweetbreads, Grammont (2235)

Broiled chickens with tarragon sauce (1831)

Small Quillet cakes (3397)

Muskmelon

Cheese

185

Lobster, American style (1024)

Pigeons braised with green peas (1969)

Tinbales of sweetbreads, modern (2388)

Cream cakes iced with coffee (3294)

Raspberry water-ice (3607)

Peaches.

186

Kulibiac, Russian style (908)

Lobster a la Lawrence (1035)

Beef pie a la Perez (2369)

Shells of mussels (2349)

Raspberry souffle (3122)

Cheese

187

Frog's legs a la poulette with mushrooms (1019)

Pilau of chicken (1878)

Lobster a la Gambetta (1033)

Tournedos of fillet of beef, Bretigny (1431)

Savarin a la Valence (3259)

Cheese

188

Lobster a la Camille (1028)

Escalops of veal a la Arnold (2285)

Smothered string beans (2828)

Timbale for epicures (2383)

Peach marmalade pancakes macedoine (3075)

Pears

189

"Pain" of pike (2307)

Lobster, mayonnaise (2534)

Squabs, Stanislas (2011)

Green peas, English style (2742)

Noisettes of shoulder of lamb, Epicurean (1730)

Parfait with nougat and with almonds (3478)

Plums

190

Cromesquis of beef palate (867)

Fried sweatbreads, Neapolitan style (1562)

Shells of frog's legs (2347)

Japanese salad (2636)

Cannelons a la Celestine (3292)

Cheese

191

Oysters with fine herbs (1072)

Lobster a la Britannia (1027)

Fried chicken, Medicis (1870)

Small vol-au-vent, Delmontes (2403)

Cream cakes with St. Honore cream (3296)

Apricots

192

Shells filled with crawfish tails (2341)

Beef palate tourte, Parisian style (2390)

Squabs sauted a l'Impromptu (2010)

Sarah potatoes (2802)

Sweetbread fritters, cream sauce (1572)

Water melon on ice

Raspberries.

September-Lunch

193

Alligator pears (771)

Boudins of game, Berchoux (2218)

Oysters a la Rubino (1055)

Epigrammes of mutton a la Jardiniere (1607)

Timbale of pullet (2386)

Iced souffles, Favart (3534)

194

Oysters in cases a la Hilton (2231)

Patties with Regence salpicon (943)

Sirloin steak for gourmets (1378)

Squabs roasted in earthenware saucepan (2018)

Fiori di latte a la Bellini (3467)

Apples

195

Shrimp patties (935)

Tournedos of tenderloin of beef a la Roqueplan (1436)

Green peas, housekeeper's style (2744)

Broiled partridges, Colbert sauce (2099)

Francillon cakes (3305)

Cheese

196

Oysters with fine herbs (1072)

Cromesquis of sweetbreads, Babanine (872)

Broiled eggplant, Duperret (2735)

Breasts of grouse a la Czarina (2073)

Marillan cakes (3317)

Bananas

197

Cromesquis of game, Stanislas (871)

Shells of shrimps with oyster crabs (2342)

Chateaubriand, with souffled potatoes (1383)

Iced pudding, Constance (3490)

Cocoanut

198

Fried soft clams with parsley (998)

Blanquette of pullet with mushrooms (1997)

Slices of kernel of venison a la Hussard (2181)

Small aspics of foies-gras (2412)

Demonet tartlets (3331)

Cheese

199

Consomme (189)

Lobster a la Duglere (1031)

Timbale of squabs a la Berchoux (2387)

Lamb cutlets, Murillo (1681)

Cream with apples (3014)

Cheese.

October-Lunch

200

Strained okra soup (299)

Baked oysters a la Crane (1057)

Cromesquis of beef tongue (872)

Chickens Ecarlate a la Derenne (2463)

Apples, Baron de Brisse style (2993)

Concord grapes

201

Crawfish tails in shells (2341)

Chicken fricassee (1861)

Venison cutlets, tomato Parisian sauce (2174)

Tomatoes stuffed with fresh mushrooms (2842)

Conde peaches (3081)

Watermelon

202

Stuffed oysters, Mornay (1069)

Crusts of woodcock (906)

Artichoke bottoms a la Florence (2677)

Cream of lobster (2470)

Jelly cake meringued (3243)

Cheese

203

Shells of oysters in their natural shells (2351)

Mutton cutlets with marinade (1604)

String bean salad (2657)

Chicken pie, Australian style (2372)

Alliance fritters (3036)

Barberries

204

Oysters in cases a la Lorenzo (2232)

Venison cutlets with chestnut puree (2175)

Souffle of chicken a la Delsart (2360)

Broiled teal duck (2067)

Frascati biscuits (3004)

Muskmelon

205

Brissotins of game, Lyonnese (850)

Lobster a la Ravigote (2531)

Green peas, English style (2742)

Noisettes of tenderloin of beef with puree of mushrooms (1420)

Peach ice cream a la Herbster (3453)

Huckleberries

206

Shells of oysters with fried bread (2353)

Salmis of partridge cold (2574)

Croustade a la Perigueux (897)

Italian salad (2635)

Roasted woodcocks (2206)

Souffled omelet with vanilla (3066)

Cheese

207

Fried soft clams (998)

Patties with puree of game (936)

Shells of terrapin with hazel-nuts (2358)

Broiled snipe (2157)

Frothy puree of apples (3127)

Spanish oranges

208

Shells of oysters baked in their shells (2350)

Epigrammes of lamb, ancient style (1695)

Timbales of pullet (2386)

Plain Delmonico sirloin steak (1375)

Lamb's lettuce salad (2669)

Preserved quinces (3685)

November-Lunch

209

Steamed oysters (1064)

Lobster a la Creole (1029)

Rib steak a la Bercy (1364)

Galantine of pheasant, sliced (2495)

Roast chicken garnished with water-cresses (1881).

Rice border with bananas (3005)

Dessert

210

Venison cutlets a la Cauchoise (2171)

Croustades of reedbirds (2252)

Terrapin, Maryland Club (1088)

Redhead duck roasted (2063)

Lettuce salad (2672)

Nesselrode pudding with candied chestnuts (3495)

Dessert

211

Oysters in shells roasted (2352)

Croustades a la Perigueux (897)

Rabbit pie with fine herbs (2379)

Roasted teal ducks (2068)

Peaches a la Stevens (3084)

Dessert

212

Oyster brochettes (2225)

Cromesquis of capon (868)

Breast of veal a la Mondoux (1488)

Young rabbit fillets, currant sauce (2145)

Terrapin a la Philadelphia (1085)

Cream of almond rissoles (3116)

Bananas

213

Scallops, Horly (1077)

Croustades a la Morgan (902)

Veal cutlets, half glaze (1499)

Celery knob salad (2660)

Roasted ruddy ducks (2066)

Genoese Madeleines (3314)

Roast chestnuts

214

Shells of scallops, Parisian style (2354)

Crepine of young rabbit (2249)

Sweetbreads larded and glazed with gravy (1575)

Quenelles of turkey a la Providenee (2336)

Roasted wookcock (2206)

Cream cakes with burnt almonds (3295)

Pomegranates

215

White cabbage, English style (776)

Cromesquis a la Rumford (869)

Shells of terrapin with hazel-nuts (2358)

Small vol-au-vent of reedbirds, Diplomate (2407)

Broiled young wild rabbit backs (2149)

Tutti-frutti ice cream (3586)

Stewed quinces

216

Marinated Gurnet (831)

Patties a la Reine (938)

Small sirloin a la Bearnaise (1369)

Frog's legs a la Royer (1023)

Broiled teal duck (2067)

Guanabana water-ice (3603)

Cheese

December-Lunch

217

Curried oysters, Indian style (1071)

Lobster cutlets a la Shelley (2261)

Baked macaroni (2959)

Cold quail pie (2565)

Asparagus salad (2621)

Croquettes a la Trimalcion (3016)

Cocoanut

218

"Pain" of crawfish, Chartreuse (2305)

Terrapin a la Crisfield (1084)

Timbale of young hare (2389)

Tenderloin of beef with olives (1428)

Chestnut and vanilla souffle (3118)

Cheese

219

Oyster crab patties (935)

Minion fillets of lamb as venison (1723)

Lobster with mayonnaise (2534)

Loin of pork pie, English style (2378)

Jelly rolled biscuit (3312)

Cheese

220

Stuffed hard shell crabs (1004)

Terrapin cutlets with cream sauce (1089)

Turkey legs with Milanese noodles (2036)

Broiled quails (2128)

Cakes filled with apricot marmalade (3325)

Bananas

221

Small vol-au-vent a la Lucini (2404)

Veal cutlets a la Georgina (1496)

Terrapin stew with Madeira wine (1090)

Apple Charlotte (3008)

Crumbled paste cakes (3345)

Apples

222

Turban of lobsters garnished with shells of lobster (2394)

Marinated pork tenderloin (1815)

Vol-au-vent, Parisian style (2406)

Terrapin, Maryland Club (1088)

Lady's bouchees with strawberries (3376)

Cheese

223

Fresh mushroom patties (937)

Cases of lobster, Ravigote (2447)

Baked stuffed egg-plant (2738)

Gibelotte of rabbits (2147)

Cannelons a la Celestine (3292)

Grape fruit

224

Kulibiac Smolenska (909)

Lobster cutlets a la Lowery (2476)

Chicken pie a la Manhattan (2370)

Sweetbreads a la Montebello (1560)

Africans fancy cakes (3364)

Pomegranates

225

Menus — Luncheons

Lunch, 12 Couverts

Menu

Fevrier

Lunch, 16 Couverts

Menu

Mars

Lunch, 10 Couverts

Menu

Avril

Lunch, 14 Couverts

Menu

Mai

Lunch, 16 Couverts

Menu

Juin

Lunch, 16 Couverts

Menu

Juillet

Lunch, 16 Couverts

Menu

Aout

Lunch, 12 Couverts

Menu

Septembre

Lunch, 16 Couverts

Menu

Octobre

Lunch, 14 Couverts

Menu

Novembre

Lunch, 18 Couverts

Menu

Decembre

Lunch, 12 Couverts

Menu

March-Lunch

September-Lunch

October-Lunch

November-Lunch

December-Lunch

January