The San Francisco Call. Newspaper, December 25, 1895, Page 25

THE SAN FRANCISCO CALL, WEDNESDAY, DECEMBER 25, 1895. Mrs. John Cunningham’s chef: YSTERS. Mrs. James C. Flood’s chef: ‘ Halibut, Tartar Sauce. YSTERS on the shell. Oyster, vol & vent. Bouchet Salpicon. Olives. Anchovies. G HOW SOCIETY DINES. Roub‘l‘nr:ur, :mfled h:«-m:cxmnnuu, Salmon Trout a la Joinville. i s Cranberry Sauce, French Potatoes, L ‘_/ Christmas is the season of good “'hl!ePn[uu;\.s,swezlPo!:lm'.\'.GreenPela. Bordeaux Plgeans farcls. > nt i low of great ozen Grapefruit. Small Potatoes. N \/ Shiger, e = g """“LI o (fli\‘;kw Mallard Duck. Chicory Salad, Srafred Affichokes. — nov elty on the dinner-table. Y Camlambert Cheese. Punch—Au Maraschino. is the center of the great Christmas Plum Pudding, Brandy Sauce. Mince Pie, Turkey stuffed with oysters and mushrooms, v’ system of festivities and the satellites | Fruits. Bonbons. fe. Cranberry Sauce. of turkey are plum pudding and Wines—White Wine, Claret, Champagne, Celery, Small Potutoes. = mince Where the artistic im- A Plum Pudding, Brandy Sauce. Mince Pies. SN agination of the chef has its oppor- | Glaced frui N e ey el Frpie . Cheese. Small Cakes. Coffee. X tunity is in' weaving a frame- : Miss Hobart’s chef: Wines: Sauterne, Pommery Sec. \ work of soups, entrees, etc, ONSOMME A LA COLBERT. around these concomitants. But 0lives, Caviar. Celery. Salted Almonds -~ Christmas is essentially a season Pomponrot. _ French Potatoes. o of family dinners, and the best nnms..uuho;x‘el:lnrnl\:v.n\'n;m.‘nms o ;// people pride themselves upon hav- LT T =2 ing “home” fare on that oc- Roast Turkey, Cranberry Sauce. - = casion. The foliowing menus have Small Potatoes. been suggested by the chefs of a few Asparagus a |8 l'o!;_nml;ln. = « families in San Fran- resh Green Peas. \_ (..1 the 1 ea”‘,‘,\fl}“l‘f;‘\l:-mi an F Cheese. Fancy Icecream. Plum Puddings cisco as seascnable dinners. Mince Ple. Assorted Cakes. Coffee nfendel, Champagne. Nuts Frait Wines—: Mrs. Robert Sherwood’s chef : 4 0\\11:1{5 on the I £-shell ouillon. Sweetbreads and Mushrooms Roa: anberry Sauce. Baked Potatoes. Celery Spi Plum Pudding, Bran d ed Ham. h. Mince Pies. Coffee. Mrs. W. H. Crocker’s chef: l YSTERE on half shell. i 0 Consomme. Olives. Celery. Salted Almonds. Fillet of Halibut, Sauce Hollandaise. Small potatoes. _ Cucumbers. Artichokes. Turkey chestnut stuffing. Cranberry Sauc® PO atdort salad. Teal Duck. Waldor? Salad. Plum Puading, Brandy Sauce. Mince Ple. Cheese. Froits. Candies. Coffee. Liqueurs. Wines: - Sauterne, Claret. Champagne. Burgundy. II's chef suggests: Salmon a la Marechal. dressing. forced meat Panch—A Teal Duck. Celery Plum P Cheese. Fr Wines—Sauter General Dimond’s chef sugge 0\ STERS on t m‘xl ’ Pompano, Tartare Sai Min Pineapple Sherbet Cheesc Wines—Sh aise Sauce, Salad. Celery, Cr Margaux, Ci e Mrs. Theodore Payne’s chef: ’ CALIFDRNIA OYSTERS. = 3 Olives. Celery. / Flllet of Sole Farragut. Potatoes. Head's chef: Cumberland Salad. Mrs. A B Q1E sor Coanile: Poast Turkey, Cranberry Sauce. CALIFORD ine. Sweet Pot. TRES DF ¥ oy amerioain®: s atoes. Y Green TUIHE &0 o lted AImO Plum Pudding, Hard Sauce. fred OLIVES: A“““m::"\{ons,enn& Mince Ple. Pumpkin Pie. tul Rave. P aine. Candies. Fruits. Coftee. 3 RoY Satela! 3 2 Mrs. Henry Scott's chet: Bas pommes U,‘:nbem' macgo“_ Wines: White Wine, Champagne. OYSTERS. osst ’:‘:"‘:‘"' ettes. Pett Consomme a 1 g gweet Pota! x RoUs, onnaise. £ Smelta an gratin” Canards CanvasD*e Tgglery Ma¥ Compote of Pigeons with Mushroo; cesseirode PUOEE cate. Saled a la Waldort. St Nesse its. CaKes: o caux, Turkey Roast, Cranberry Sauce. Fromefes, mer, Chatest Reed n‘fifi"fi"”(m“""" s / Mrs. A, N. Towne's chef: Vins—Roce !'Ummflyofi:.n\s. - 'ds Baked in Sw . AP 3 Engllsh Plum Fudding, :‘:;::;B il . YOREDR by o e e L Mince P! > 3 b Soup a la Reine. Chénse, l_.m“: 'e'(‘ L;""“m(-. =% Chicken Halibut, Hollandaise Sauce. o ies. Cafe Noir. V Grenadines of Beef. Olive Sauce. e = —~ Bherry, White Wine, Claret, Champagne, < Boiled Turkey siuffea with Celexy, 3 = e | Brown Mashed Potatoes. Stufted Tom atoes, with Olives and Sardellis, A} Mayonnaise dressing. Snipe on toast. Almond Icecream: Mince Ple. Plum Pudding. Cheese. Fruits, Black Coffee. ‘Wines: Claret. Champagne. CHRISTMAS LUNCHEON. Pacific Union Club’s menu: ONSOMME DE VOLAILE AU TASSE. sardelle in oil. Caviare on toast. Gherkins. Olives. Celery. Timbals & 1a Irvin. Eastern Oyster Pate a Ia Poulette. Fricasse de Volaille a 1a Richelieu. Poast Snipes au Canape aux Truffe. Cotelettes d'Agneau aux Petits Pois. Salmon Trout a Ia St. Lawrence. Boned Turkey a la Bergere. ‘Westphalia Ham Glace. Filet of Beef Plque a Ia Jardiniere. Roast Turkey, Chestnut Stuffing. Sucking Pig I Americaine. Roast Beet. ‘Boned Chapons en belle vue. Smoked ‘longue a_I'Ecarlate aux Truffe. Game Pate & la Martha Washington. Canvasback and Mallard Ducks. Pattes de Foies Gras a la Regence. Chicken and Sbrimp Salad in cases. Macedome au Laitue a la St. C.oud. Mince Ple. Pumpkin Pie. Gatesu ala Napolitaine. Roman Punch. Assorted Cakes. English Plum Pudding a 1 St. George. Fruit. Cheese, Coffee. La Tour de 1 Hotel de Ville to the Epl- caresas of the Pacitic Ciub. ~