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men000264, Unknown Restaurant, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> Menu. <br> <br> <br> Amontillado. <br> Rudeshelmer. <br> Heidseick <br> 1884 <br> Perrier Joüet. <br> <br> <br> Hors d’œuvres variés à la Russe. <br> Amontillado. Consommé de Volaille à la Cambridge. <br> Purée de Gibier à la St. Hubert. <br> Turbot à la Dubarry. <br> Esperlans frits, Sauce Tyrolienne. <br> Cotelettes de Cailles à la Montargis. <br> Cœurs de Filets de Bœuf à la Rossini. <br> <br> <br> Page 3 <br> <br> <br> Mouton Rothschild <br> 1870. <br> Port <br> Kopke’s, 1863. <br> Chateau Lafitte <br> 1870. <br> Liqueurs. <br> <br> <br> Dindonneaux poëlés a l’Ivoire. <br> Jambons d’York braisés au Champagne. <br> Selles de Mouton Gallois rôties. <br> Légumes. <br> Ponch à la Royal. <br> Faisans et Perdreaux Rôties. <br> Salades à la Cazanova. <br> Bordures de Fruits à la Frisco. <br> Mousses Marquise Chantilly. <br> Tartelettes à la Palermitaine. <br> Dessert et Café. <br>