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First Battalion Irish Guard St. Patrick's Eve supper menu, March 17, 1901, Grosvenor Hotel

Download men001044.tif (image/tiff; 22.38 MB)

Information

Date

1901-03-17

Description

Note: St. Patrick's Day is the traditional regimental holiday Restaurant: Grosvenor Hotel (London, England) Location: London, England

Digital ID

men001044

Permalink

http://n2t.net/ark:/62930/d1df6kk6w
Details

Contributor

Contributor: Gordon Hotels Ltd. (caterer)

Subject

Cooking, French

Time Period

1900s (1900 - 1909)

Resource Type

Text

Material Type

menus

Source

First Battalion Irish Guard St. Patrick's Eve supper menu, Grosvenor Hotel, 1901 March 17

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men001044. 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/d1df6kk6w

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 x 3 5/8 inches
256 bytes

Language

English

French

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men001044 <br> <br> <br> Menu <br> 1st Battalion Irish Guards. <br> SOUPER. <br> <br> <br> CONSOMMÉ DE VOLAILLE EN TASSE. <br> <br> <br> RAMEQUINS AUX ANCHOIS. <br> PETITS PAINS A LA FRANCAISE. <br> <br> <br> DARNE DE SAUMON NORVÉGIENNE. <br> MÉDAILLONS DE HOMARD PARISIENNE. <br> <br> <br> CHAUDFROID DE VOLAILLE JEANNETTE. <br> BUISSON DE CAILLE EN CERISES. <br> <br> <br> FILET DE BOEUF RENAISSANCE. <br> QUARTIER D’AGNEAU SAUCE MENTHE. <br> <br> <br> DINDONNEAU, LANGUE, GLANTINE, <br> JAMBON A LA GELEE. <br> SALADES ACCESSORIES <br> <br> <br> SANDWICHES. <br> <br> <br> CREME PRINCESSE. <br> BLANC MANGER A LA REINE. <br> CHARTREUSE DE FRAISES. <br> GELEE MOSCOVITE. <br> CHARLOTTE RUSSE. <br> GATEAUX VICTORIA. <br> PÂTISSERIES ASSORTIES. <br> <br> <br> CAFE GLACE. <br> <br> <br> St. Patrick’s Eve, 1901. <br> <br> <br> CATERERS: <br> Gordon Hotels Ltd. <br> GROSVENOR HOTEL, LONDON <br>