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2. Clear Bird’s-Nest Soup. 
3. Baked Red Fish. 
4. Filet Steak, Romano. 
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5. Biz de Veau en Casserole. 
6. Boast Saddle of Mutton, R. C. jelly. 
7. Braised Ribs of Beef, Garnished. 
8. Roast Turkey and Sausage. 
9. Iced Asparagus, French Dre.ssing. 
10. Ponding Saxoine, Sauce Sabayon. 
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12. Glace King Edward vii. 
13. Supreme of Roquefort. 
14. Cheese. 
Dessert. Coffee. 
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