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St. Charles Hotel

Name
St. Charles Hotel

Location
St. Charles Hotel

155 dishes

Date
February 1, 1913

Sponsor
St. Charles Hotel

Physical description

Call number
1913-0144_wotm

Notes
Hudson County Bar Association

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Dish Page Price
Celery 2 0.25
Radishes 2 0.15
Queen Olives 2 0.2
Ripe Olives 2 0.2
Sour Pickles 2 0.15
Gherkins 2 0.15
Dill Pickles 2 0.15
Sweet Pickles 2 0.15
Chow Chow 2 0.2
Pickled White Onions 2 0.2
Pearl Onions 2 0.25
Green Onions (In Season) 2 0.2
Pin Money Pickles 2 0.25
Stuffed Olives 2 0.25
Chutney 2 0.25
Sardines In Oil (Imported) 2 0.3
Anchovies In Oil 2 0.4
Anchovy Canape 2 0.35
Caviar 2 0.4
Caviar Canape 2 0.4
Salted Almonds 2 0.3
Salted Pecans 2 0.3
Stuffed Tomato A La Russe 2 0.25
Stuffed Tomato With Celery And Chicory, Mayonnaise (1) 2 0.25
Iced Tomato A La Julius Caesar (1) 2 0.4
Buffet Russe 2 0.6
Smoked Salmon 2 0.4
Saucisson De Foie Gras Or D'arles Or De Lyon 2 0.5
Half Shell 1/2 Doz 2 0.2
Cocktail 2 0.25
Fried, With Bacon 2 0.45
Fried, Plain 2 0.4
Pan Roast 2 0.45
Celery Broiled 2 0.5
Escalloped 2 0.45
Broiled On Toast 2 0.4
Brochette 2 0.4
A La Newburg In Chafing Dish 2 0.75
A La Poulette 2 0.6
Stewed With Cream 2 0.4
Stewed With Milk 2 0.3
Stewed, Plain 2 0.25
Oyster Patties (2) 2 0.4
Consomme, Plain 3 0.2
Hot Or Cold, In Cup 3 0.2
Julienne 3 0.25- 35.0
Vermicelli 3 0.25- 30.0
Printanier 3 0.25- 0.4
Colbert 3 0.25- 0.4
Chicken Gumbo A La Creole 3 0.3- 0.5
Strained Chicken Okra In Cup 3 0.25
Clear Green Turtle Au Madere 3 0.5- 0.0
Fresh Turtle Soup 3 0.3- 0.0
English Mock Turtle 3 0.3- 0.0
Puree Of Tomato With Rice 3 0.25- 0.15
Cream Of Celery 3 0.25- 0.5
Cream Of Tomato 3 0.3- 0.9
Chicken Broth With Rice 3 0.25- 0.9
Chicken Broth In Cup 3 0.25
Clam Broth 3 0.25
Cream Of Chicken 3 0.3- 25.0
Cream Of Asparagus 3 0.3- 2.0
Cream Of Artichoke 3 0.3- 30.0
Potage Coquelin 3 0.25- 0.0
Potage Mongol 3 0.25- 0.45
Potage Sorel 3 0.25- 0.0
Lobster, Broiled (Whole) 3 1.25
" " (Half) 3 0.75
" Cold, Boiled, With Mayonnaise, Whole 3 1.25
" " " " " Half 3 0.75
" A L'americaine In Chafing Dish 3 1.5
" A La Newburg " " " 3 1.5
" Thermidor 3 1.5
" A La Mornay 3 1.5
Lake Shrimp 3 0.25
" " A La Creole In Chafing Dish 3 0.75
" " A La Newburg In Chafing Dish 3 0.75
" " A L'indienne In Chafing Dish 3 0.75
River Shrimp 3 0.3
Soft Shell Crabs 2 (In Season) 3 0.45
Hard Shell Crabs 3 0.25
Crab Meat A La Newburg, In Chafing Dish 3 1.25
Crab Flake A La King, In Chafing Dish 3 1.5
" " A La Mornay En Bordure 3 1.0
" " Mayonnaise 3 0.6
" " Cocktail 3 0.4
Broiled Pigs Feet 5 0.25
Lamb Fries, Breaded, Tomato Sauce 5 0.5
Chipped Beef In Cream 5 0.4
Welsh Rarebit 5 0.5
Fried Sweet Potatoes 6 0.25
Candied Yams 6 0.3
Lubeck Asparagus 6 1.0
Beets, Saute 6 0.2
Boiled Louisiana Rice 6 0.2
Brussels Sprouts 6 0.3
Cepes, Saute, Plain Or Bordelaise 6 0.35
Corn, Stewed 6 0.2
Corn On Cob (In Season) 6 0.25
Mushrooms, Stewed 6 0.35
Broiled Fresh Mushrooms On Toast 6 0.6
Tomatoes, Broiled Or Fried 6 0.25
Tomatoes, Stewed 6 0.2
Tomatoes, Stuffed 6 0.25
Egg Plant, Fried 6 0.25
Stuffed Sweet Peppers 6 0.4
French Flageolet Beans 6 0.3
French String Beans 6 0.3
String Beans Or Wax Beans, American 6 0.2
Succotash 6 0.2
Boiled Or Fried White Onions 6 0.25
St. Charles 10 0.25
Navy 10 0.2
Amer Picon 10 0.2
Dry Martini 10 0.2
Orange Blossom 10 0.2
Quinquina Dubonnet 10 0.2
Brandy 10 0.4
Manhattan 10 0.2
Vermouth, French 10 0.2
Vermouth 10 0.2
Bronx 10 0.2
Absinthe 10 0.2
Vermouth, Italian 10 0.2
Cuban Cocktail 10 0.2
Morning Glory 10 0.2
Zaza 10 0.2
Byrrh Wine 10 0.2
Whiskey Mint Julep 10 0.25
Claret 10 0.2
Whiskey 10 0.2
Gin 10 0.2
Whiskey Egg Nogg 10 0.3
White Wine 10 0.2
Brandy Egg Nogg 10 0.5
Rum 10 0.2
Sherry Cobbler 10 0.2
Brandy 10 0.2
Brandy Mint Julep 10 0.5
Mamie Taylor, Imp. 10 0.4
Gin Fizz 10 0.2
Whiskey Daisy 10 0.3
Mamie Taylor, Dom. 10 0.3
Imp. Pilsner 10 0.3
Budweiser 10 0.2
Bass D. H. 10 0.15- 0.0
Imp. Wurtzburger 10 0.3
N. O. Imperial 10 0.2
Guinness Stout 10 0.15- 5.0
Piel. 10 0.2
Blue Ribbon 10 0.2
Imp. Ginger Ale 10 0.3
Schlitz Milwaukee 10 0.2
Delatour 10 0.2
Lemp 10 0.2