The Evening Banquet of the Cherry Blossom Festival April 6, 1913 The Second Year of the Taisho Era

SOUP Turtle soup - Finely chopped turtle meat floating in broth Chicken soup - Broth with thin slices of chicken

ENTREES Poached Trout - Prepared in white wine and milk Roast Fillet of Beef - Prepared with steamed mushrooms Roast Quail - Stuffed with mushrooms Broiled Fillet of Mutton - Garnished with celery Pate de Foie Gras - Served with assortment of cold fowl and sliced pineapple in iced wine Roast Gamecock - Stuffed with mushrooms

VEGETABLES Asparagus, Green Beans - Prepared with cheese

DESSERTS French Custard, Petits Fours Ice Cream - A choice of flavors