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Dinner for His Royal Highness, Prince Charles of Bavaria, menu, February 4, 1858

Download men000455.tif (image/tiff; 57.85 MB)

Information

Date

1858-02-04

Description

Menu insert: Wine lists Restaurant: Bavarian Royal Family residence Location: Bavaria, Germany

Digital ID

men000455

Permalink

http://n2t.net/ark:/62930/d1qr4p67t
Details

Alternative Title

Menu du 4 février 1858, Dîner de Son Altesse Royale le Prince Charles de Bavière; Dîner de Son Altesse Royale le Prince Charles de Bavière

Subject

Cooking, French

Time Period

1850s (1850 - 1859)

Resource Type

Text

Material Type

menus

Source

Dinner for His Royal Highness, Prince Charles of Bavaria, menu, 1858 February 04

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000455. 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/d1qr4p67t

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

9 x 5 3/4 inches
412 bytes

Language

French

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Menu de 11 febrier 1858 <br> Diner <br> De son altesse royale le prince <br> Charles [not eligible] [not eligible] <br> Les huilres <br> Potages <br> Le potage crème de volaille à la princesse <br> Le potage brunoise au pate d’ italie <br> Hors d’oeuvres <br> Les filets de soles a la suedoise <br> Les petites croustades à loc modern <br> Releves <br> Le saumon sauce à la flamande <br> Le filet de boeuf à la royal <br> Entrees <br> Le suprême de poulardes à la maximilien <br> Les filets de perdreaux a la portugaise <br> La tête de beau a la parisienne <br> La pate de fois gras <br> Le ponche au champagne <br> Rots <br> Les chapons <br> Les faisans <br> Entremets <br> Les fonds d’ artichauts a la barigoule <br> La creme la grandville <br> La gelée de mirabelles de champagne <br> Vins <br> Sauternes <br> Madere sec <br> Champagne sec <br> Chateau lafitte <br> Rudesheim bergy <br> Champagne fleur de sillery <br> O’porto rouge <br> O’porto blanc <br> Muscat rivesaltes <br> Segestano <br> Plout doux <br> La tourte [not eligible] <br> Liqueurs <br> Kirschioasser <br> Anisette <br> Glaces <br> La glace bombe a la caradoc <br> Dessert <br>