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I agree.men001023. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d10c4t22z
French
Men001023 <br> <br> <br> Exposition Francaise, <br> DE LONDRES, EARL’S COURT. <br> DINER D’INAUGURATION <br> Du Restaurant Brebant, <br> 3 JUIN, 1890. <br> <br> <br> VINS. <br> Sherry <br> Amontillado. <br> <br> <br> Meursault. <br> <br> <br> Medoc, 1872. <br> <br> <br> Mouton Rothschild… 1880 <br> <br> <br> G.H. Mumm.. 1880. <br> <br> <br> Pommery & Greno, 1880. <br> <br> <br> Clos Vougeot, 1870 <br> <br> <br> Chateau Margaux, ‘48 <br> <br> <br> Port Wine, commendatore <br> <br> <br> Grande fine Champagne, Hennessy. <br> <br> <br> MENU <br> <br> <br> Hors d’Oevre varies. <br> <br> <br> Potages Bisque d’Ecrevisses. <br> <br> <br> Consomme de Volaille Princesse. <br> <br> <br> Saumon Genevoise at Hollandaise. <br> <br> <br> Filet de Boeuf a la Richelieu. <br> <br> <br> Poularde braisee a la Godard. <br> <br> <br> Langouste a la Parisienne. <br> <br> <br> Sorbet au Champagne. <br> <br> <br> Cailles de Vigne roties. <br> <br> <br> Salade Romaine.. <br> <br> <br> Asperges d'Argenteuil, sauce mousseline. <br> <br> <br> Bombe Brebant. <br> <br> <br> Petits Fours. <br> <br> <br> DESSERT. <br>