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I agree.men000112. 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/d1gx45980
French
MENU. <br> <br> <br> Hors d'Œuvre. <br> Natives. <br> Crème de Champignon. <br> Consommé aux Laitues et aux Abatis. <br> Filets de Soles Farcis à la Cardinal. <br> Baron de Pré-Salé à la Broche. <br> Pommes de Terre Perigourdine. <br> Filets de Laperaux à la Sorel. <br> Parfait de Foie Gras. <br> Sorbets au Kirsch. <br> Perdreaux à la Broche <br> Taquinés par des Ortolans. <br> Salade à la Russe. <br> Pointes d’Asperges à la Crème. <br> CAisse de Soufflé au Parmesan. <br> Bombe Pralinée aux Avelines. <br> Tossades de Feuilletage. <br> Fruits. <br> <br> <br> VINS. <br> <br> <br> Sherry Gog, 1815. <br> Berncastler Feinste Auslese, 1884. <br> Magnums Ayala, 1889. <br> Château Latour, 1875. <br> Sanderman’s Port, 1870. <br> <br> <br> Savoy Hotel & Restaurant. <br> November 3rd, 1898. <br> Parkins & Cotto, London <br>