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The Grand Hotel, dinner menu, March 2, 1886

Download men001027.tif (image/tiff; 38.01 MB)

Information

Date

1886-03-02

Description

Restaurant: Langham Hotel (London, England) Location: London, England

Digital ID

men001027

Permalink

http://n2t.net/ark:/62930/d1m32ns69
Details

Alternative Title

The Grand Hotel, table d'hôte, dinner, March 2, 1886

Subject

Cooking, French

Time Period

1880s (1880 - 1889)

Place

London

Resource Type

Text

Material Type

menus

Source

The Grand Hotel, dinner menu, 1886 March 02

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men001027. 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/d1m32ns69

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

7 1/2 x 5 inches
257 bytes

Language

French

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men001027 <br> <br> <br> <br> <br> THE GRAND HOTEL <br> <br> <br> Table D’hote Dinner 5/- <br> SERVED FROM 8.30 IN THE <br> GRAND SALLE A MANGER & MARBLE SALON. <br> Attendance 6d. For Visitors not residing in the Hotel. <br> <br> <br> POTAGES … Clear Turtle. <br> Crème d'Asperges à la Princesse. <br> POISSONS … Truites a la Meuniere. <br> Whitebait. <br> ENTRÉES … Paupiettes de Volaille Soufflées. <br> Ris de veau a la Regence. <br> RELEVES … Saddle of Welsh Mutton. <br> Jambon glacé au Champagne. <br> LEGUMES … Celeris a la Moelle. <br> Pommes de terre Noisettes. <br> ROTI … Faisans Bardes. <br> ENTREMETS … Mousses à la Portugaise. <br> Biscuits au Moka. <br> DESSERT … Côtelettes en Papillotes. <br> Fruits Assortis. <br> <br> <br> FINEST SELECTED WHITSTABLE OYSTERS 3/6 PER DOZEN. <br> LONDON: MARCH 2nd 1886 <br>