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Galt House, menu, Tuesday, November 28, 1882

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Information

Date

1882-11-28

Description

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

Digital ID

men000893

Permalink

http://n2t.net/ark:/62930/d1sf2mv0w
Details

Subject

Cooking, French

Time Period

1880s (1880 - 1889)

Place

Louisville

Resource Type

Text

Material Type

menus

Source

Galt House, menu, 1882 November 28

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000893. 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/d1sf2mv0w

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

3 1/2 x 4 1/4 inches
277 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men000893 <br> <br> <br> GALT HOUSE, <br> Tuesday, Nov. 28, 1882, <br> <br> <br> DINNER <br> <br> <br> SOUP. <br> Chicken with Tomato, <br> Consomme’ au Sago. <br> <br> <br> FISH. <br> Boiled Mackinaw Trout, Lobster Sauce. <br> Parisienne Potatoes <br> <br> <br> BOILED. <br> Bacon and Greens, <br> Beef, with Vegetables. <br> <br> <br> ROAST. <br> Sirloin of Beef, <br> Turkey, Cranberry Sauce, <br> Loin of Lamb <br> <br> <br> “CATAWBA SORBET.” <br> <br> <br> ENTREES. <br> Saute of Turkey Wings, Oyster Sauce, <br> Civet of Venison, Port Wine Sauce, <br> Salmi of Goose, with Turnips. <br> Small Patties, a la Financiere. <br> <br> <br> COLD DISHES. <br> Potato Salad, <br> Spiced Beef, <br> Lambs’ Tongues, Cold Slaw. <br> <br> <br> VEGETABLES. <br> Stewed Parsnips, <br> Boiled, Mashed and Sweet Potatoes, <br> Boiled Rice, <br> Stewed Tomatoes, Turnips, <br> Pickled Beets. <br> <br> <br> DESSERT <br> Chocolate Souffla, Cream Sauce, <br> Peach Pie, Pumpkin Pie, Lady Cake, <br> White Currant Cake, Egg Kisses, Frozen Vanilla Custard. <br> <br> <br> Fruits in Season. <br> CHEESE. <br> Roquefort, <br> Edam, <br> American. <br> <br> <br> FRENCH COFFEE <br>