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Galt House, menu, Sunday, November 5, 1882

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Information

Date

1882-11-05

Description

Restaurant: Galt House (Louisville, Ky.) Location: Louisville, Kentucky, United States

Digital ID

men000909

Permalink

http://n2t.net/ark:/62930/d1qf8k187
Details

Subject

Cooking, American

Time Period

1880s (1880 - 1889)

Resource Type

Text

Material Type

menus

Source

Galt House, menu, 1882 November 05

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men000909. 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/d1qf8k187

Rights

This material is made available to facilitate private study, scholarship, or research. It may be protected by copyright, trademark, privacy, publicity rights, or other interests not owned by UNLV. Users are responsible for determining whether permissions are necessary from rights owners for any intended use and for obtaining all required permissions. Acknowledgement of the UNLV University Libraries is requested. For more information, please see the UNLV Special Collections policies on reproduction and use (https://www.library.unlv.edu/speccol/research_and_services/reproductions) or contact us at special.collections@unlv.edu.

Standardized Rights Statement

Copyright Not Evaluated

Digital Provenance

Digitized materials: physical originals can be viewed in Special Collections and Archives reading room

Extent

6 7/8 x 4 3/4 inches
275 bytes

Language

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men000909 <br> <br> <br> GALT HOUSE. <br> <br> <br> LOUISVILLE, K.Y., Sunday, Nov. 5, 1882. <br> <br> <br> MENU <br> <br> <br> SOUP <br> English Hare, <br> Consomme’ Royale. <br> <br> <br> HORS D’OEUVRES. <br> Celery, <br> Small Patties, a la Financiere, <br> Olives. <br> <br> <br> FISH. <br> Baked Red Snapper, a la Chambord. <br> POMMES SOUFLER. <br> <br> <br> RELEVES. <br> Escalope of Oysters, a la Delmonico. <br> <br> <br> BOILED. <br> Young Turkey, Oyster Sauce. <br> <br> <br> ROAST. <br> Sirloin of Beef, with Horseradish Sauce, <br> Stuffed Young Goose, Apple Sauce. <br> <br> <br> APRICOT SORBET. <br> <br> <br> MAYONNAISE. <br> Shrimp, <br> Celery. <br> <br> <br> ENTREES. <br> Cotelettes of Chicken, a la Africaine, <br> Filet of Beef Pique, a la Chipolata. <br> <br> <br> GAME. <br> Roast Saddle of Venison , Currant Jelly. <br> <br> <br> VEGETABLES. <br> Boiled Potatoes, <br> Parsnips Fried in Batter, <br> Sugar Corn, <br> Pickled Beets, <br> Baked Sweet Potatoes, <br> Spinach. <br> <br> <br> DESSERT. <br> Pound Pudding, Wine Sauce. <br> Mince Pie, <br> Apple Pie, <br> Angel Food, <br> Taffy Candy, <br> Frozen Vanilla Custard. <br> <br> <br> Fruits in Season. <br> CHEESE. <br> <br> <br> Imported Stilton, <br> Roquefort, <br> Neufchatel. <br> FRENCH COFFEE. <br>