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Diamond jubilee dinner, menu, March 4, 1897, Savoy Hotel

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Date

1897-03-04

Description

Note: Menu in gold and green color letters; red and gold crown at top of menu Restaurant: Savoy Hotel & Restaurant Location: London, England

Digital ID

men000244
    Details

    Alternative Title

    Diamond jubilee, dîner du 4 mars, 1897, Savoy Hotel

    Time Period

    Resource Type

    Material Type

    Archival Collection

    Digital Project

    Citation

    men000244. 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/d1fb4x30c

    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

    6 7/8 x 4 1/2 inches
    253 bytes

    Language

    French

    Publisher

    University of Nevada, Las Vegas. Libraries

    Format

    image/tiff

    DIAMOND JUBILEE <br> <br> <br> Diner du 4 Mars, 1897. <br> Caviar Frais. <br> Royal Natives. <br> Consommé aux Rognons de Coq. <br> Bortsch. <br> Timbales de Tortue à l’Américaine. <br> Filets de Soles Béarnaise. <br> Nymphes à la Meunière. <br> Suprêmes de Poulet aux Truffes. Petits Pois Frais. <br> Cuissot de Chevreuil Grand Veneur. <br> (FROID) Délices de Cailles. <br> Sorbets au Clicquot Rosé. <br> Caneton de Rouen Rouennaise. <br> Cœurs de Laitues aux Œufs. <br> Asperges d’Argenteuil. <br> (FROID) Mousseline d’Ecrevisses. <br> Soufflé Praliné. <br> Ananas Glacés à l’Orientale. <br> Friandises. <br> Tartelettes Ecossaise. <br> Fraises. <br> <br> <br> Savoy Hotel, London. <br>