Montreal Daily Star, 1 December 1900, page 20

[St Andrew’s Ball, Windsor Hotel] 

THE SUPPER

 

Promptly at twelve supper was announced by the pipers, who led the way to the dining room, and dividing, formed a passage just ouside the door through which the guests might pass.  Supper was served at small tables, which were softly lighted by means of prettily shaded candlelabra.  The guests once seated, the Haggis, borne by four men of the Royal Scots, and preceded by the pipers, made a triumphal tour of the room.  The Menu, which was excellent, was as follows:

 

ST ANDREW’S BALL

Menu

HAGGIS

Scalloped Oysters, Chicken Bouillon in cups

Lobster Newburg

Sweetbread Patties a la Reine

 

COLD

 

Assorted Sandwiches

Partridge, Larded Quail, Prairie Chicken

BonedCapon,Turkey, Chicken

Ham Tongue

 

Salads

 

Lobster, Chicken, Lettuce

 

MOUNTED PIECES

 

Galantine of Pheasants, Casimir Perrier

Breast of Partridge, Monte Carlo

Gaspe Salmon, Argyle

Chartreuse of Turkey en Pyramid

Quail a la Renaissance

Buisson of Crawfish a la CAtt

Boar’s Head, Windsor

YorkHam, Truffled, Florian

 

PUNCH “ANNIE LAURIE”

 

Meringue Baskets,Chantilly

Neapolitaine Ice Cream

Charlotte Russe

Champagne Jelly

 

Confectionary, Assorted Cakes, Bon-Bons,

Coffee

 

Mounted Pieces of Sugar

 

Immediately after supper, dancing was resumed, and kept up with the greatest animation, no apparent thinning of the throng of dancers taking place until well on into the wee sma’ hours.

 

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