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men000012_Grand Hotel de Londres, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> MENU <br> <br> <br> Hors-d’œuvre froid variés <br> Potage Reine <br> Rissoles de Volailles à la Parisienne <br> Paupiettes de Soles à la joinville <br> Filet de bœuf piqué Renaissance <br> Escaloppe de Ris de Veau aux truffes <br> Chaufroid de Volailles <br> Asperges primeur en branches <br> Caneton rôti à l’Orange <br> Langouste Sauce Vincent <br> Cœur de Laitue <br> Rochers de Glace à la Vanille <br> Gâteaux aux Amandes <br> Fruits <br> Dessert <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> VINS <br> Rüdesheimer 1897 <br> Château Couhin 1894 <br> Château Pontet Canet 1890 <br> Richebourg 1887 <br> Pommery Carte blanche <br> G. H. Mumm <br> Louis Roederer <br> <br> <br> Café - Liqueurs <br>