Skip to main content

Search the Special Collections and Archives Portal

Officers of the Bank of England, event, Tuesday, June 23, 1896, at Restaurant Pera

Image

File
Download men000219.tif (image/tiff; 10.12 MB)

Information

Date

1896-06-23

Description

Note: Shows a gilt Bank of England logo Menu insert: Wine lists Restaurant: Restaurant Pera Location: London, England

Digital ID

men000219
    Details

    Citation

    men000219. 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/d1p26qk5r

    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

    7 3/4 x 3 3/4 inches
    262 bytes

    Language

    English

    French

    Publisher

    University of Nevada, Las Vegas. Libraries

    Format

    image/tiff

    Bank of England <br> Officers of the Bank of England. <br> Olympia (Pera Restaurant). <br> Tuesday, 23rd June, 1896. <br> <br> <br> Vins. <br> Dry Amontillado 1874. <br> Liebfraumilch. 1880. <br> G. H. Mumms. Extra quality. <br> Wachter & Co. Royal Charter. Magnums. 1889. <br> Château Calon Segur. 1879. <br> Liqueurs. <br> Port. <br> <br> <br> Menu. <br> Hors d'Œuvres Variés. <br> Potages. <br> Consommé à la Brunoise. <br> Crême à la Reine. <br> Poissons. <br> Saumon d’Ecosse à la Bonne Femme. <br> Blanchailles au Citron. <br> Relevé. <br> Carré d’Agneau à la Pera. <br> Entrées. <br> Suprême à la Chevalier. <br> Caille à la Souvaroff. <br> Punch à la Romaine. <br> Rôti. <br> Caneton de Rouen. <br> Salade de Saison. <br> Légume. <br> Petits Pois à la Paysanne. <br> Entremets. <br> Timbale de Fruits à la Parisienne. <br> Gelée Muscovite. <br> Glace. <br> Bombe à l’Alhambra. <br> Petits Fours. <br> Dessert. <br> Café. <br>