Consomme Regane
Creme Reina Margot
Turbot Sauce Homard
Whitebait
Mutton Cutlets
Supreme of chicken a la Stanley
Sirloin of beef
Roast duckling and apple sauce
Veal and baked ham
Looked up the origins of "A la Stanley"... Turns out Stanley's not some chef, but was a noted explorer, who liked to add a bit of curry powder to everything he cooked. [Sir Henry Morton Stanley (1841–1904)]. New York Public Library has examples of menus from the 1900s, both from ships and from city restaurants, that show various dishes bearing Stanley's name.