March 3rd 1927 Mrs Charles M Russell Pasadena Calif Supplementing our correspondence relative to our recent picture deals involving the purchase of Charleys unfinished painting “Father de Smidths first meeting with the Flathead Indians” it is understood and agreed that it is sold subject to my approval after thirty days trial in my house at Forest Hills, N.Y. Philip G. Cole Agreed [signed] Nancy C. Russell [over] LUNCHEON Los Angeles March 3,1927 Biltmore OYSTERS AND CLAMS Toke Points 50 Blue Points 50 California 50 Little Neck Clams 60 Cherrystone Clams 60 Cocktail Sauce, 10c extra RELISHES Supreme of Fruits, Carmen 75 Stuffed Tomatoes, Neptune 75 Sardines 75 Fresh Caviar 2.00 Canape of Fresh Caviar 1.50 Lobster, Shrimp or Crab Meat, Supreme 1.00 SmokedSalmon70 Radishes 25 Celery 40; Stuffed 60 Canape of Anchovies 80 Stuffed Celery, Tia Juana 60 Green or Ripe Olives 35 SOUPS Cream of Fresh Asparagus 40 Consomme Julienne 45 Beef Broth a l’Anglaise 40 St. Germain 35 Puree of Tomatoes 40 Chicken Gumbo, Creole 45 Beef or Chicken Broth 40 Jellied in Cup: Beef or Chicken Broth 30 Essence of Tomatoes 35 Celery Broth 30 Strained Gumbo 35 Jellied Bortsch in a Cup 30 EGGS Omelette, Creole 75 Poached, Volunteer (2) 80 Sliced, Aurore 65 FISH-Ready Broiled Mackerel, Montpelier Butter 80 Creamed Smoked Haddock, Mornay 80 Boiled Halibut, Egg Sauce 80 Sea Bass Saute with Salt Pork 85 Fried Smelts, Tartar Sauce 80 To Order: Sand Dabs Saute 1.00 ENTREES PLATE DISH: Braised Loin of Veal with Carrots and Peas, Potatoes au Gratin 85 Corned Beef and Cabbage, Boiled Potato 85 Minced Turkey en Bordure, Miami 1.00 Broiled Pigs Feet, Sauce Piquante, Parmentier 80 California Rabbit Saute with Fresh Mushrooms 90 COLD: Pressed Chicken and Virginia Ham, Salad Modern 90 ROAST-Ready Spring Lamb, Mint Sauce 1.00 Turkey, Cranberry Sauce 1.60 Prime Ribs of Beef 90 Stuffed Spring Chicken (half) 1.80 Rack of Spring Lamb 1.10 FROM THE GRILL-To Order: Small Sirloin (p.p.) 1.50 Steak Minute 1.25 Lamb Chops 1.00 English Mutton Chop 1.20 Canadian Mutton Chop 75 Mixed Grill 1.10 Broiled Spring Chicken 1.50-3.00 Leg of Young Pullet, Anglaise 90 Squab Chicken 1.60 Guinea Chicken 1.75-3.50 COLD Supreme of Chicken, Jeannette 1.40 Lobster, Mayonnaise (half) 1.20 Spring Lamb 1.00 Rack of Lamb 1.10 Beef Tongue 80 Galantine Capon, Truffled 1.00 Assorted Cold Meats 1.20; with Chicken 1.40 Ham 80 Chicken Salad 1.25 Chicken and Virginia Ham Pie 1.10 Roast Chicken (half) 1.80 Eventail of Chicken, Gibraltar 1.70 Home Made Head Cheese, Potato Salad 80 VEGETABLES New Asparagus, Hollandaise 1.25 String Beans 50 Zucchini au Parmesan 45 Stuffed Green Pepper, Creole 45 Cauliflower 50 Asparagus Tips, Mornay 75 Stuffed Tomato, Duxelle 45 Buttered Beets 35 Artichokes 50 Lima Beans 60 New Peas 60 Boiled Onions 40 Grilled Tomatoes Squash 40 Creamed Celery 40 Creamed Carrots 40 Mashed Turnips 40 Creamed Spinach 40 Succotach 40 Brussels Sprouts 60 Potatoes: Boiled New Potaoes 25 Saute, Fines Herbes 35 Mashed 30 Baked 30 French Fried 30 Au Gratin 40 Hashed in Cream 35 Hashed Browned 35 Saute 35 Grilled Sweet Potatoes 40 SALADS Fruit 60 Lettuce and Tomato 40 Romaine 40 Chicory 40 Hearts of Lettuce 40 Fresh Vegetables 75 Maggie Pepper 45 Long Island 50 Celery and Apple, Mayonnaise 50 Alligator Pear (half) 90 DESSERTS Deep Dish Rhubarb Pie 35 Green Apple Pie 30 Macaroon Custard Pie 35 French Pastry 25 Rice Pudding, Imperatrice 35 Floating Island, Vanilla Sc. 40 Hot Apple Dumpling, Fruit Sc. 40 Coffe, Chocolate or Vanilla Custard 25 Rice Pudding 30; with Cream 35 Hot Mince Pie 35 Caramel Custard 35 Fresh Strawberry Tartlet 40 Assorted Cakes 40 ICE CREAM, ETC. Vanilla, Chocolate or Coffee Ice Cream 40 Pistache or Fresh Strawberry 45 Neapolitan 45 Peach Melba 65 Nesselrode Pudding 60 Asparagus with Maraschino Sauce 65 Roman Punch 35 Sherbet a la Menthe 35 Basket of Strawberries 65 Meringue Glace 50 Biscuit Tortoni 45 Orange, Raspberry or Lemon Ice 30 FRUITS Grapefruit 3 Fresh Pineapple 40 Orange 15 Apples 15 Bar le Duc, small 40; large 60 CHEESE Heart of Cream with Apple Jelly 45 Camembert 40 Imported Swiss 40 MacLaren’s Individual 40 Philadelphia Cream 35 Roquefort 55 Edam 30 Brie 40 COFFEE, TEA, ETC. Pot of Coffee or Tea 30 Demi Tasse 15 Special Bottled Milk 25 Buttermilk 15 RESTAURANT PORTIONS SERVED FOR ONE PERSON ONLY [Transcribed by Lauren B. Gerfen, 2012-08-06]