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Lindell Hotel menu, November 26, 1882

Download men000918.tif (image/tiff; 16.79 MB)

Information

Date

1882-11-26

Description

Restaurant: Lindell Hotel Location: United States

Digital ID

men000918

Permalink

http://n2t.net/ark:/62930/d1jq0tb6c
Details

Subject

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

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000918. 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/d1jq0tb6c

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

3 1/2 x 4 5/8 inches
264 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men000918 <br> <br> <br> MENU <br> <br> <br> Terrapin. Au Madeira <br> <br> <br> Petit Croquettes de Volaille <br> CELERY <br> TOMATOES <br> OLIVES <br> <br> <br> Boiled Halibut, sauce Genoise <br> Potatoes, Duchess <br> <br> <br> Noix of Veal, a la Jardiniere <br> <br> <br> Ribs of Beef, demi glace <br> Turkey, with dressing. Giblet Sauce <br> <br> <br> Sweetbreads, braise, a la Villeroy <br> Cutlets of Wild Pigeon, a l’Africaine <br> <br> <br> SORBET AU APRICOT <br> <br> <br> Roast Grouse, with Currant Jelly <br> Spinach <br> Boiled and Mashed Potatoes <br> Greens Peas <br> Stewed Tomatoes <br> Baked Sweet Potatoes <br> <br> <br> Potatoe Salad <br> Boned Turkey, with Aspic Jelly <br> Mayonaise of Chicken <br> <br> <br> Plnm Pudding, Jamaica Rum Sauce <br> Oranges Cream Pie <br> Assorted Cakes <br> Confectionery <br> <br> <br> Coffee <br> Fruits <br> Nectarine Ice Cream <br> Roquefort Cheese <br> Nuts <br> <br> <br> LINDELL HOTEL, Nov. 26, 1882. <br>