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men000255_Savoy Hotel, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> MENU. <br> Hors-d’Œuvre à la Russe. <br> Tortue Claire. <br> Bisque d’Ecrevisses. <br> Darne de Saumon à la Royale. <br> Blanchaille à la Diable. <br> Ris de Veau à la Toulouse. <br> Suprême de Volaille Jeannette. <br> Selle d’Agneau Montpensier. <br> Sorbets au Kirsch. <br> Cailles Rôties sur Croustades, Sauce aux Truffes. <br> Homard à la Sibérienne. <br> Cœurs de Romaine. <br> <br> <br> Page 3 <br> <br> <br> Asperges Vertes, Sauce Mousseline. <br> Bombe Pralinée. <br> Gâteau Brésilien. <br> Macédoine de Fruits Rafraîchis. <br> Savoury Filets d’Anchois. <br> Dessert. <br> <br> <br> VINS. <br> Madeira. <br> Marcobrunner Auslese, 1884. <br> Château Margaux, 1888. <br> Pommery & Greno, Ex. Sec, 1889. <br> Perrier Jouet, 1889, Brut. <br> Château Grand Puy Lacoste, 1880. <br> Sandeman’s Very Fine Old Port. <br> Café. <br> Grandes Liqueurs. <br>