Turning over some papers recently, came upon the menu of an insti tion to which I have belonged for many years, eated 1905. T have commented before this on the all-round reduction in the length of modern inners, so it may amuse you to see what we ate in pre-war days First here is a typical menu of thi same institution in the present yea!
Hors d@'Oeuvre. Bortsch & la Russe or Creme TOseille. Saumon Pooh Vol-an-Vent Ris de Veau. Pintade Brunolse, Mousse Glueé aux Marrons.
This menu {s longer than would be served in a private house. The wines with {tare sherry,- champagne and Hqueur brandy.
Now for the menu of 1905:
Text read from the printed page and cleaned; old type leaves the occasional error.