All the members of the retiring board of Directors of the Harvard Dining Association who enjoyed the banquet provided under the direction of the steward last Tuesday evening, learned, that, however renowned Boston and New York have become through the fame of Hall and Whipple and Delmonico, Cambridge may surpass both through the ability and taste of Mr. Sullivan. The table was spread in the directors room of the hall. The menu provided was as follows:
Little Neck Clams.
Green Turtle Soup.
Small Bouchees of Fresh Mushrooms.
Kennebec Salmon, Shrimp Sauce.
Bermuda Potatoes. Cucumbers.
Tenderloin of Beef, Truffle Sauce.
Stuffed Tomatoes.
French String Beans.
Larded Sweetbreads.
Green Peas. Asparagus.
Maraschino Sherbet, Cigarettes.
English Snipe on Toast, Lettuce Salad.
Charlotte Russe.
Brandy Jelly. Assorted Cake.
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