Skip to main content

Search the Special Collections and Archives Portal

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

Image

File
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
    Details

    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

    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>