We have located another wonderful hotel menu printed in a local newspaper highlighting the amazing Thanksgiving feast awaiting hotel patrons at a local establishment.
This year’s selection is from the Davenport Daily Leader, published on November 25, 1891 on page 5. The St. James Hotel not only printed the dinner menu, but also printed selected names of hotel guests who would be dining that day.
We hope you enjoy reading this selection. We are sure the dinner guests at this long ago feast enjoyed this extravagant (at least to us) meal.
St. James Thanksgiving Dinner.*
Little Neck Clams.
Mock Turtle, aux Quenelles.
Consomme de Volaille, a la Brisse.
Boiled California Salmon, Hollandaise Sauce. Pomme de Terre a la Parisienne
Fried Smelts, Tartar Sauce.
Celery.
Leg of Mutton, Caper Sauce. Filet of Beef, a la Durham.
Salmi of Red Head duck, a la Bigarade. Supreme of Bear, a la Sicilienne.
Sweet Bread Patties, aux Champignons. Cutlets de Foie-Gras, a la Strasburg.
Orange Bavarian Timbale, a la Parisienne.
Champagne Punch.
Prime of Beef with Yorkshire Pudding.
Mashed and Boiled potatoes. Sweet Potatoes.
Green Peas. Oyster Plant.
Succotash.
Wild Young Turkey Stuffed with Chestnuts. Saddle of Vension, with Current Jelly.
Lettuce Salad.
Chicken, a la Mayonnaise. Shrimp, a la Russian.
English Plum Pudding. Brandy Sauce.
Cream Meringue Pie. Mince Pie.
Banana Ice Cream.
Fruit Cake. Cocoanut Cake. Assorted Cake.
Grape Jelly. Fruits in Season.
Coffee. Tea. Milk.
American Cheese.
While many of the items we feel we could replicate today, we are a bit stuck on the Supreme of Bear, a la Sicilienne. That one will take a little investigating on our part.
We wish everyone a pleasant Thanksgiving.
*The menu has been copied with original spelling left in place.
(posted by Amy D.)
