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Galt House, menu, Sunday, September 2, 1883

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Information

Date

1883-09-02

Description

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

Digital ID

men000862

Permalink

http://n2t.net/ark:/62930/d1ns0mf0z
Details

Subject

Cooking, European

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Galt House, menu, 1883 September 02

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000862. 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/d1ns0mf0z

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 5/8 x 3 1/2 inches
265 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Table D’Hôte, <br> <br> <br> 5:30 to 7 p.m. <br> <br> <br> Soup. <br> Cream of Asparagus. <br> <br> <br> Hors D’oeuvres. <br> Sliced Tomatoes, <br> Stuffed Peppers, <br> Sliced Cucumbers, <br> Celery, <br> Olives <br> <br> <br> Fish. <br> Boield Fresh Codfish, Oyster Sauce. <br> Parisienne Potatoes. <br> <br> <br> Removes. <br> Leg of Mountain Sheep, Sauce, Piquant, <br> Roast Young Capon, English Dressing, <br> Roast Sirloin of Beef, au Jus, <br> Roast Loin of Lamb, Brown Gravy. <br> <br> <br> Apricot Sorbet. <br> <br> <br> Cold Dishes. <br> Potato Salad, <br> Pickled Lambs’ Tongues, <br> Lobster Salad. <br> <br> <br> Entrees. <br> Veal and Ham Pie in Forms, a l’Anglaise, <br> Small Filets of Beef, Bernaise Sauce, <br> Pancakes with Scotch Marmalade. <br> <br> <br> Game. <br> Roast Wild Duck, Game Sauce <br> <br> <br> Vegetables. <br> Stewed Tomatoes, <br> Green Corn, <br> Hubbard Squash, <br> Fried Oyster Plant, <br> Boiled and Mashed Potatoes <br> <br> <br> Pastry. <br> English Fruit Pudding, Hard Sauce <br> Apple Pie, <br> Cocoanut Pie, <br> Assorted Cake. <br> <br> <br> Cheese. <br> Muenster, <br> American, <br> Neufchatel. <br> <br> <br> Dessert. <br> Charlotte Russe, <br> Strawberry Ice Cream. <br> <br> <br> Fruits in Season <br> <br> <br> Cafe. <br> <br> <br> Galt House, <br> Sunday, September 2, 1883. <br>