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Pall Mall restaurant menu, June 20, 1903

Download men001127.tif (image/tiff; 116.29 MB)

Information

Date

1903-06-20

Description

Note: Menu is handwritten Restaurant: Pall Mall Restaurant Location: London, England

Digital ID

men001127

Permalink

http://n2t.net/ark:/62930/d1t727z3c
Details

Contributor

Contributor: B. Pellosi & Co. (proprietors)

Subject

Cooking, European

Time Period

1900s (1900 - 1909)

Resource Type

Text

Material Type

menus

Source

Pall Mall, restaurant menu, 1903 June 20

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men001127. 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/d1t727z3c

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

12 1/8 x 9 1/8 inches
264 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men001127 <br> <br> <br> PALL MALL RESTAURANT <br> PROPRIETORS <br> Telephone <br> 1486 Gerard <br> B. PELLOSI & Co. <br> <br> <br> To-Day’s Menu <br> Hors d'oeuvres varies <br> <br> <br> Soups <br> Rete-[not legible] (a basin) <br> Petite Marmite <br> Ox Tail [not legible] on thick <br> Creme vert Pre <br> Consomme Orleans <br> Mock Turtle <br> <br> <br> Fish <br> Boiled or grilled Salmon <br> Lobster Americaine <br> Fried Sole <br> Sole au champagne <br> Boiled Tubot mousseline <br> Whitebait <br> <br> <br> Entrees <br> Chicken Marchal <br> Calf [not legible]au terrine <br> Chateaubriand Parisienne <br> Entrecote garnier <br> Courando Florentine <br> Veal cutlets madieres <br> Mutton moiselles Reforme <br> [not legible] cutlets Claremont <br> Calf liver & bacon <br> Kidneys maitre d'hotel <br> Filet Beef [not legible] <br> Lamb sweetbread Portugaise <br> <br> <br> Poultry & Game - 15 minutes <br> Surrey Fowl <br> Spring Chicken <br> Canard de Rouen <br> Aylesbury Duckling <br> Quail <br> Pigeon <br> <br> <br> Vegetables <br> Cabbage <br> New Potatoes <br> Spinaches <br> New English Peas <br> New French BEans <br> Asparagus <br> <br> <br> Sweets <br> Chocolate pudding <br> Truffes Beignets <br> <br> <br> Special Dishes <br> Hot. <br> Rote au beurre noir <br> Chicken cutlets & peas <br> Roast Beef - Horseradish <br> Evening Dish <br> <br> <br> Cold. <br> Plain Lobster <br> Salmon mayonnaise <br> Roast Beef <br> Pressed Beef <br> Ox tongue <br> Roast Lamb <br> Galatine <br> Chicken & [not legible] <br> Wing <br> Leg <br> <br> <br> All marked thus are ready, half portion may be had. <br> <br> <br> 20/6-03 <br>