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men000047_Carlton Hotel, menu, page 2
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I agree.MENU <br> <br> <br> Caviar Frais et Blinis <br> Poulet-au-Pôt Henrí VI. <br> Turbotin Amiral <br> Caneton de Rouen en Chemise <br> Purée de Champignons <br> Cotelettes d’Agneau de Lait Sautées <br> Concombres au Velouté <br> Timbale de Cailles Vendôme <br> Salade de Cœurs de Laitues <br> Mousse d’Ecrevisses Moscovite <br> Asperges de Paris Hollandaise <br> Ananas Glacé Oriental <br> Petits Soufflés au Parmesan <br> Fruits <br> <br> <br> VINS. <br> Chateau Pontet Canet 1878 <br> Perrier et Jouet Extra Dry 1889. <br> Grande Fine Champagne Denis Mounie 1830 <br> Cafe Ture <br>