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Banquet offered by the Cavalry Corps of the Antwerp Civic Guard to its commandant, Aug. Van Strydonck, knight of the Order of Leopold, menu, May 28, 1885

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Download men000561.tif (image/tiff; 66.39 MB)

Information

Date

1885-05-28

Description

Location: Belgium

Digital ID

men000561
Details

Alternative Title

Banquet offert par le Corps de Cavalerie de la Garde Civique d'Anvers á son Commandant Monsieur Aug. Van Strydonck, Chevalier de l'Ordre de Léopold, le 28 mai 1885

Contributor

Subject

Time Period

Resource Type

Material Type

Archival Collection

Digital Project

Citation

men000561. 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/d11j97q7s

Rights

This material is made available to facilitate private study, scholarship, or research. It may be protected by copyright, trademark, privacy, publicity rights, or other interests not owned by UNLV. Users are responsible for determining whether permissions are necessary from rights owners for any intended use and for obtaining all required permissions. Acknowledgement of the UNLV University Libraries is requested. For more information, please see the UNLV Special Collections policies on reproduction and use (https://www.library.unlv.edu/speccol/research_and_services/reproductions) or contact us at special.collections@unlv.edu.

Standardized Rights Statement

Digital Provenance

Digitized materials: physical originals can be viewed in Special Collections and Archives reading room

Extent

9 x 6 1/4 inches
256 bytes

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Banquet offert par le corpse de cavalerie <br> De la garde civique d'anvers son Commandant <br> Monsieur Aug van strydonck <br> Chevalier de l’ordre de léopold <br> Le 28 mai 1885 <br> Menu <br> Potages <br> Consommé à la royale tortue <br> Hors - D’oeuvre <br> Beurre radis crevettes sardines de nantes <br> Croustades regence <br> Poisson <br> Supremes de soles a la vatel <br> Releve <br> Selle de pré salé aux flageolets bretonne <br> Poulets a la danidoff <br> Aspic de foie gras bellevice <br> Sorbets maraschino <br> Legume <br> Asperges en branches <br> Roti <br> Cailles de virginie bardees <br> Compote <br> Rot froid <br> Mayonnaise de homard <br> Entremets <br> Macedoine de fruits <br> Parfait praline <br> Dessert <br>