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men000159_Grand Hotel, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> Vins. <br> Sherry. <br> Rich Golden. <br> Hock. <br> Nierstein. <br> Champagne. <br> Heidsick dry Monopole, 1892. <br> Claret. <br> Chateau Pontet-Canet, 1888. <br> Port. <br> Vintage 1870. Preserve. <br> Cafe and Liqueurs. <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Menu. <br> Saucisson de Lyon. <br> Sardines de Marseilles. <br> Printanière à la Royale. <br> Crême à la Reine. <br> Saumon Bouilli. <br> Salade Concombre. <br> Soles Frits. <br> Sauce Tartare. <br> Vol au vent à la Toulouse. <br> Ris de Veau Braisé aux Epinards. <br> Selle de Mouton Rôti. <br> Chapon Bouilli et Langue. <br> Choux de Bruxelles. <br> Croquettes de Pommes de Terre. <br> Cailles Rôti au Cresson. <br> Pouding Montrose. <br> Gélée Moscovite, <br> Pouding Glacé au Vanille. <br> Anchois sur Croûtes. <br> Dessert. <br>