. Crockery & glass journal . to discuss the following menu: Celery Blue Point OystersSalted Almonds Olives Potage Mongol Supreme of Sea Bass Duglere Filet of Beef, Madeira Sauce French Peas a lEtuvee Potatoes fondantes Boiled Spring ChickenSalad Fancy Ice CreamMignardises Cafe White Wine or Claret G. H. Mumm, a la Carte u Among those present were the following: R. E. L. WellsLee KohnsA. G. SlierJohn BrooksEdward GibsonH. SiegelGeo. OhlO. W. CliffordF. W. SandersI Iciirv SandersD. E. Healy W. II. Otten M. J. Enright Max Loewenstein Theo. Frankel Simon Roth F. W. Reichenbacher J. II. Brown I I a
. Crockery & glass journal . to discuss the following menu: Celery Blue Point OystersSalted Almonds Olives Potage Mongol Supreme of Sea Bass Duglere Filet of Beef, Madeira Sauce French Peas a lEtuvee Potatoes fondantes Boiled Spring ChickenSalad Fancy Ice CreamMignardises Cafe White Wine or Claret G. H. Mumm, a la Carte u Among those present were the following: R. E. L. WellsLee KohnsA. G. SlierJohn BrooksEdward GibsonH. SiegelGeo. OhlO. W. CliffordF. W. SandersI Iciirv SandersD. E. Healy W. II. Otten M. J. Enright Max Loewenstein Theo. Frankel Simon Roth F. W. Reichenbacher J. II. Brown I I ago Ilildenbrand Fred Schachne Adam Stecker C. I). Vail F. A. MinerJ. R. RosenfeldJ J airy H. LewisFrank W. PrimroseJulius E. BieberJohn D. KohlweyKurt KozuszekJI S. MirrieleesJ. P. CarlingIf. H. DignamM. K. LindnerC. PritchardRobt. W. WhiteWalter M. Hodges Frank PfefferJi. II. CollardFred Farrell P. J. KinkinW. FergusR. SlirnrnonH. SlimmonH. S. Clarke D. King IrwinM. G. BryceRaymond LomelinA. M. SmithJohn Nixon E. E. Holmes.
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Keywords: ., bookcentury1800, bookdecade1870, bookidcrockeryglas, bookyear1875
