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State Dinner Menu

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- DINNER Prosciutto Ham and Melon Cream of Water Cress Soup Dry Sack Melba Toast Celery Hearts Assorted Olives Chateau Seafood Newburg Climens Vol-au-Vent 1950 Cucumber Sandwiches Beaune Roast Stuffed Long Island Duckling Greves Applesauce 1952 Casserole of Eggplant French String Beans Almondine Tossed Greens in Salad with Anchovy Cheese Crusts Pol Roger 1952 Rean The Frosted Mint Delight Lady Fingers .0 Assorted Nuts Bon Bons Demitasse Mints THE WHITE HOUSE Tuesday, March 17, 1959

Page data

Page
1
Source index
0
Type
photo
Media ID
255ff4d4902e38ce
Size
unknown

Document data

ID
7065252
Core
doc
Type
document
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Context sent to Scholar

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Document source metadata 
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Page context 
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    "ocrText": "-\nDINNER\nProsciutto Ham and Melon\nCream of Water Cress Soup\nDry Sack\nMelba Toast\nCelery Hearts\nAssorted Olives\nChateau\nSeafood Newburg\nClimens\nVol-au-Vent\n1950\nCucumber Sandwiches\nBeaune\nRoast Stuffed Long Island Duckling\nGreves\nApplesauce\n1952\nCasserole of Eggplant\nFrench String Beans Almondine\nTossed Greens in Salad with Anchovy\nCheese Crusts\nPol Roger\n1952\nRean\nThe\nFrosted Mint Delight\nLady Fingers\n.0\nAssorted Nuts\nBon Bons\nDemitasse\nMints\nTHE WHITE HOUSE\nTuesday, March 17, 1959"
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