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Princes Restaurant menu, February 11, 1898

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Information

Date

1898-02-11

Description

Restaurant: Princes Restaurant Location: 190 Piccadilly, W., London, England

Digital ID

men000994

Permalink

http://n2t.net/ark:/62930/d1qz2305f
Details

Alternative Title

Princes Restaurant menu, 11 février 1898

Subject

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

Time Period

1890s (1890 - 1899)

Resource Type

Text

Material Type

menus

Source

Princes Restaurant, menu, 1898 February 11

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000994. 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/d1qz2305f

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

6 1/2 x 3 1/4 inches
258 bytes

Language

French

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men000994 <br> <br> <br> HONI SOIT MAL Y PENSE <br> <br> <br> MENU <br> <br> <br> CHAUD <br> Consommé de Volaille. <br> Cailles a la Souvaroff. <br> <br> <br> Homard a la Parisienne. <br> <br> <br> Mayonnaise de Sole à la Russe. <br> <br> <br> Côtelettes d’Agneau Macedoine. <br> <br> <br> Poularde Trufflee. <br> <br> <br> Jambon d’York braise Champagne. <br> <br> <br> Terrines de Perdreau a la St. Hubert. <br> <br> <br> Chaud-froid d’Ortolans a la Lucullus <br> <br> <br> Langue a l’Epicure. <br> <br> <br> Pâté de Foie Gras de Strasbourg. <br> <br> <br> Salade Rachel. <br> <br> <br> Gelee aux Liqueurs. <br> <br> <br> Charlotte Parisienne <br> <br> <br> Creme Pralinee. <br> <br> <br> Glaces Pompadour. <br> <br> <br> Corbeilles de Friandises. <br> <br> <br> Dessert. <br> <br> <br> CHAMPAGNE: <br> Perrier-Jouet-Cuvee “A” 1889. <br> Pol Roger-Cuvee de Reserve, 1889. <br> <br> <br> Princes Restaurant, <br> 11 Fevrier, 1898. <br>