Fifth Avenue, that of
Tuesday, August 23, 1859.

Soups.
Green Turtle. Barley.
Fish.
Boiled Salmon, shrimp sauce. Baked Bass, wine sauce.
Boiled.
Leg of Mutton, caper sauce. Chicken, with pork.
Calf's Head, brain sauce. Beef tongue.
Turkey, oyster sauce. Corn Beef and Cabbage.
Cold Dishes.
Ham, Roast Beef, Pressed Corn Beef, Tongue, Ham.
Lobster Salad. Boned Turkey with truffles.
Entrees.
Fricasseed Chicken a la Chevaliere.
Macaroni, Parmesan.
Lamb cutlets, breaded.
Oysters, fried in crumbs.
Currie of Veal, in border of rice.
Queen Fritters.
Kidneys, champagne sauce.
Pigeons, en compote.
Sweetbreads, larded green peas.
Roasts.
Beef. Lamb, mint sauce.
Loin of Veal, stuffed. Goose.
Turkey. Chicken.
Ham, champagne sauce.
Vegetables.
Mashed Potatoes, Boiled Potatoes. Boiled Rice.
Baked Potatoes. Stewed Tomatoes. Squash.
Turnips. Cabbage. Beans.
Pastry.
Sponge Cake Pudding. Apple Pies.
Madeira Jelly. Peach Pies.
Peach Meringues. Squash Pies.
Gateaux Modernes. Cols de Cygne.
Dessert.
Raisins. Almonds. Peaches. English Walnuts.
Pecan Nuts. Filberts. Bartlett Pears.
Citron Melons. Water-melons.
Vanilla, lemon ice-cream.

Considering that this was not an exceptional dinner, but was a sample
of the fare that was served every day one is inclined to envy Guzzle and
to deplore the neglected opportunities of the Rev. Jones.

Below the Fifth Avenue Mine Host flourished yesterday. At the corner of
Eighteenth Street there was the Logerot, sometime called Fleuret's.
There, as at the old Martin's, at University Place and Ninth Street, a
little play of the imagination enabled the diner to hug the delusion
that he was at Foyot's, and that the gentleman with the white goatee at
the table opposite was a Senator of France from the near-by Palace of
the Luxembourg. After he had eaten of the