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Galt House, menu, Sunday, October 15, 1882

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Information

Date

1882-10-15

Description

Restaurant: Galt House (Louisville, Ky.) Location: Louisville, Kentucky, United States

Digital ID

men000873

Permalink

http://n2t.net/ark:/62930/d1cc0v94c
Details

Subject

Cooking, French
Cooking, American

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Galt House, menu, 1882 October 15

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000873. 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/d1cc0v94c

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

4 x 4 inches
262 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

The Galt. <br> <br> <br> Sunday, October 15, 1882. <br> <br> <br> Soup. <br> Cream of Asparagus, <br> Consommé Royale. <br> <br> <br> Fish. <br> Boiled Salmon Trout, Sauce Hollandaise. <br> Celery <br> (Parisienne Potatoes) <br> Cucumbers. <br> <br> <br> Boiled. <br> Leg of Southdown Mutton, Caper Sauce. <br> Capon, Oyster Sauce. <br> <br> <br> Roast. <br> Turkey, Cranberry Sauce, <br> Sirloin of Beef, <br> Loin of Lamb. <br> <br> <br> Releves. <br> Tenderloin of Beef Larded, aux Champignons. <br> <br> <br> Apricot Sorbet. <br> <br> <br> Entrees. <br> Saute of Turkey Wings, Celery Sauce, <br> Emince of Lamb, with Poached Eggs, <br> Pine-apple Fritters, Brandy Sauce. <br> <br> <br> Mayonnaise. <br> Shrimp, <br> Lobster. <br> <br> <br> Vegetables. <br> Boiled Potatoes, <br> Lima Beans, <br> Sweet Potatoes, <br> Fresh Spinach, <br> Green Peas, <br> Boiled Onions. <br> <br> <br> Dessert. <br> English Plum Pudding, Cognac Sauce, <br> Lemon Pie, Apple Pie, <br> Lady Fingers, <br> Sponge Cake, <br> Angel Food, <br> Taffy Candy, <br> Blanc Mange, <br> Vanilla Ice Cream. <br> Fruits in Season. <br> <br> <br> Cheese. <br> Imported Stilton, <br> Roquefort, <br> Edam, <br> <br> <br> French Coffee. <br>