Dish | Page | Price |
---|---|---|
Buffet Froid | 1 | - |
Filet Of Flounder | 1 | 0.3 |
Supreme Of Chicken | 1 | 0.75 |
Mousse Of Virginia Ham | 1 | 0.3 |
Veal Chop | 1 | 0.45 |
Chicken Leg | 1 | 0.35 |
Eggs A L'estragon | 1 | 0.25 |
Soft Shell Crabs, Tartar Sauce | 1 | 0.5 |
Chicken Lobster | 1 | 0.6 |
Boned Capon | 1 | 0.45- 60.0 |
Roast Turkey | 1 | 0.55- 60.0 |
Roast Chicken | 1 | 0.75- 150.0 |
Spring Duckling | 1 | 0.85- 3.0 |
Ribs Of Beef | 1 | 0.4- 0.9 |
Virginia Ham | 1 | 0.4- 1.0 |
Smoked Beef Tongue | 1 | 0.35- 50.0 |
Pressed Corned Beef | 1 | 0.4- 0.75 |
Head Cheese | 1 | 0.35- 0.65 |
Ham | 1 | 0.35- 95.0 |
Beef Salad | 1 | 0.4 |
Lettuce And Beets Served With Cold Cuts | 1 | - |
Potato Salad Served With Cold Cuts | 1 | - |