Globe Restaurant, menu, pages 2-3

Page 2 <br> <br> <br> Bill of fare this day _________ 1901. <br> <br> <br> Oysters. <br> (Received direct from Whitstable daily, from September 1st to April 30th.) <br> Whitstable Natives <br> Fried or Scalloped <br> Angels, or Devils on Horseback <br> <br> <br> Hors d'Œuvres <br> Anchovies <br> Sardines <br> Russian Caviare <br> Olives Verdale <br> Salami <br> Pâté de Foie Gras <br> Saucission d’Arles <br> <br> <br> Soups <br> Real Turtle, Clear <br> Petite Marmite <br> Consommé aux Laitues <br> Do. à la Paysanne <br> Do. à la Diable <br> Do. à la aux œufs Pochés <br> Portugaise <br> Vermicelle <br> Julienne <br> Mulligatawny <br> Clear or Thick Oxtail <br> Do. do. Mock Turtle <br> <br> <br> Fish <br> Sole, Fried <br> Do. au vin blanc <br> Do. au gratin <br> Marlan au gratin <br> Turbot, Sauce Hollandaise <br> Whitebait <br> Salmon <br> Lobster à l'Americaine <br> Do. plain <br> Do. Mayonnaise <br> Cod, Oyster Sauce <br> Maquerau Grillé <br> Merlan Frit <br> Eperlan Frit <br> <br> <br> Entrees <br> Mutton Cutlets (with any Sauce) <br> Do. à la Réforme <br> Filet de Boeuf à la Française <br> Do. aux Champignons <br> Do. Sauce Béarnaise <br> Do. à la Moëlle <br> Châteaubriand Garni <br> Entrecote à la Française <br> Veal Cutlet en Papillotte <br> Do. à la Milanaise <br> Filet Mignon Chasseur <br> Calf’s Head en Tortue <br> Poulet Marengo ¼ <br> Chicken Cutlet, Green Peas <br> Tournedos Polonaise <br> Fillet of Beef do. <br> Vol-au-Vent Financière <br> Rissolles de Foie Gras <br> Ris de Veau Epinards <br> Jambon aux Petits Pois <br> <br> <br> Joints <br> Roast Beef <br> Roast Mutton <br> <br> <br> Public and private dinners to order. <br> G. Harmsworth & Co., Printers, Covent Garden. <br> For list of Amusements see back <br> <br> <br> Page 3 <br> <br> <br> Cold Viands. <br> Roast or Pressed Beef <br> Roast Mutton <br> Roast Lamb <br> Jambon <br> Langue <br> ¼ Chicken and Ham <br> Wing portion do. <br> <br> <br> Grill <br> Rump Steak <br> Fillet of Beef <br> <br> <br> Entrecote <br> Grilled Ham and Peas <br> Mutton Chop <br> Chump Chop <br> Mutton Cutlets (two) <br> Kidneys à la Française <br> Do. plain <br> Veal Cutlet, Plain <br> Do. do. and Ham <br> Grilled Tomatoes (English) <br> Poultry and Game <br> Surrey Chicken <br> Pigeons <br> Spring Chicken <br> Caneton <br> Grouse <br> Partridge <br> Faisan <br> Caille <br> Poussin Rohs <br> Poussin Casserole <br> <br> <br> Vegetables <br> Potatoes, Boiled <br> Do. Sauteées <br> Do. Fried <br> Do. Soufflées <br> Do. Mashed <br> Do. Maitre d’Hotel <br> Do. Lyonnaise <br> Do. Anna <br> Do. au Four <br> Green Peas <br> French Beans <br> New French Beans <br> Salad de Saison <br> Haricots Panachés <br> Haricots Bretonne <br> Epinards a l’Italienne <br> Do. au Beurre <br> Asperges, Sauce au Beurre <br> Cabbage <br> Cauliflowers <br> New Asparagus <br> New Peas <br> <br> <br> Sweets <br> Pancake <br> Omelette Confiture <br> Do. au Rhum <br> Do. Soufflé Vanilla <br> Orange Fritters <br> Sabayon au Madère <br> Beignets Soufflées <br> Crême Chantilly <br> <br> <br> Entremets <br> Crême Caramel <br> Cômpote de Fruits <br> Abricots au Riz <br> Cabinet Pudding <br> <br> <br> Ices <br> Vanillé <br> Panachée <br> <br> <br> Savouries <br> Macaroni Beurre et Fromage <br> Do. a la Milanaise <br> Do. au Gratin <br> Omelette Fines Herbes <br> Do. au Jambon <br> Welsh Rarebit <br> Buck do. <br> Anchovies on Toast <br> Eggs en Cocote <br> Do. sur le Plat <br> Do. on Toast <br> Do. Boiled <br> Do. Bronillés Naturel <br> Do. aux Tomates <br> <br> <br> Cheese <br> Gorgonzola <br> Gruyère <br> Camembert <br> Cheshire <br> Butter <br> Celery <br> <br> <br> Dessert <br> Peaches <br> Bananas <br> Grapes <br> Pears <br> Oranges <br> Apple <br>