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National Hotel menu, October 30, 1883

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Information

Date

1883-10-30

Description

Restaurant: National Hotel Location: Peoria, Illinois, United States

Digital ID

men000796

Permalink

http://n2t.net/ark:/62930/d12b8vt9d
Details

Subject

Menus
Menu design
Restaurant management--Prices
Dinners and dining
Restaurants
Cooking
Food service
Food habits
Manners and customs
Fruit
Cooking, European

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

National Hotel, menu, 1883 October 30

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000796. 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/d12b8vt9d

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

Copyright Not Evaluated

Digital Provenance

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

Extent

6 1/2 x 4 3/8 inches
272 bytes

Language

French

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Menu. <br> <br> <br> National Hotel, <br> Peopia, Oct. 30, 1883. <br> <br> <br> Auitres en coquille. <br> <br> <br> Potage. <br> Haute Sautern. <br> Consomme en Tasses. <br> Amontillado. <br> <br> <br> Hors d’oeuvre. <br> Canape de Caviar. Olives farcies. Sardines. <br> Bouchees au Salpicon. <br> <br> <br> Poisson. <br> Saumon de Rhin a la Chambord, <br> Pommes Duchesse, <br> Concombres. <br> Niersteiner. <br> <br> <br> Releve. <br> Selle de Chevreuil St. Hubert, <br> Filet de Boeuf Richelieu. <br> L. Roederer Carte Blanche. <br> <br> <br> Entrees. <br> Supreme de ris de veau a’la Montpensier, <br> Cotelettes de Poulet Chevalier. <br> Sorbet au Marisquin. <br> Pommery Sec. <br> <br> <br> Legumes. <br> Asperfes, <br> Tomates farcies, <br> Pois Francaise, <br> Celery au Jus. <br> <br> <br> Gibier. <br> Becassines bardees au cresson, <br> Salade de saison. <br> Chateau Lafite. <br> <br> <br> Service Froid. <br> Galantine de Dinde en Bellevue, <br> Pate de Strasbourg en pyramide, <br> Chaud Froids de Perdraux a la Aalionale. <br> <br> <br> Entremet Sucres. <br> Gelle a l’Oriental, <br> Glace Neopolitaine, <br> Gateaux assortís. <br> Fruits de saison. Fromage. Cafe. Liqueurs. <br>