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men000096_Savoy Hotel, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> MENU. <br> <br> <br> Caviar. <br> Crevettes Roses. <br> Tortue Claire. <br> Bortsch. <br> Turbot Nantua. <br> Eperlans à la Diable. <br> Caneton de Rouen en Chemise. <br> Petits Pois aux Laitues. <br> Filets de Volaille aux Truffes. <br> Selle d’Agneau Provençale. <br> Haricots Verts. <br> Sorbets au Clicquot Rosé. <br> Bécasse à la Broche. <br> Salade Victoria. <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Parfait de Foie-Gras. <br> Asperges Nouvelles. <br> Soufflé aux Avelines. <br> Biscuits Glacés. <br> Mandarines Orientales. <br> Laitances Ecossaises. <br> Fruits. <br> <br> <br> Magog, 1815. <br> Steinberg Cabinet, 1884. <br> Château Grund Larose, 1877, (Cachet du Château). <br> Magnums Perrier Jouet, 1884. <br> Château Cantena Brown, 1874. <br> Very Old Port, 1847. <br> Café Turc. <br> Grandes Liqueurs. <br> Grand Marnier, Extra Dry. <br>