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Savoy Hotel, lunch menu, October 29, 1898

Download men001059.tif (image/tiff; 114.15 MB)

Information

Date

1898-10-29

Description

Note: Handwritten menu Restaurant: Savoy Hotel & Restaurant Location: London, England

Digital ID

men001059

Permalink

http://n2t.net/ark:/62930/d1g737m35
Details

Alternative Title

Carte du jour, Savoy Hotel

Subject

Cooking, European

Time Period

1890s (1890 - 1899)

Resource Type

Text

Material Type

menus

Source

Savoy Hotel, lunch menu, 1898 October 29

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men001059. 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/d1g737m35

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

12 1/4 x 8 3/4 inches
253 bytes

Language

French

English

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Men001059 <br> <br> <br> Carte au Tour. <br> Cavrix <br> Royal Hatuires <br> Dejeuner 29.10.98 <br> <br> <br> POTAGES <br> Creme d’Orge <br> Verneille <br> Oeufs au gratin <br> Omelette Princesse <br> Oeufs mollets Gripe <br> <br> <br> POISSONS <br> Fillets de Cabillaud à l'Anglais <br> Darnes de saumon sauce Hollandaise <br> Merleau au gratin <br> Gurbit sur parte <br> Maquereau Niacin <br> Eperlaus au buisson <br> Aiguille du matelote <br> Homard a [not legible] <br> Laitures frites Boeuf <br> Auges a cheval <br> Sole Boitel <br> Poules Marinere <br> Blanchaille <br> <br> <br> ENTREES <br> Noix de veau poêlé aux mouilles <br> Moussaka aka Moldova <br> Poulet grille Diable <br> Faisan au Salmis Cissy <br> Côtelette Bouchère au cresson <br> Parfait de foie gras de Strasbourg <br> Cervelles au beurre noisette <br> Comard fromage au Porte <br> Timbale de volaille Toulousaine <br> Mousseline de jambon <br> CURRIES: of eggs <br> Role <br> Lobster <br> Pianns <br> Mutton <br> Chicken <br> Pigeon <br> Grouse <br> Lapereau <br> <br> <br> Souvories: <br> Ghigab <br> Louitauees <br> Sweets: alley badabum <br> <br> <br> ROTS <br> Poularde <br> Poulet Reine <br> Grain Cameton de Romer <br> Caille <br> Pigeon <br> Cauetou Auglis <br> Grouse <br> Perreau <br> Faisau <br> Bicassue <br> Mauriettes <br> Command sausage <br> <br> <br> LEGUMES <br> Asperges <br> Outiebauts de Paris <br> Haricots verts <br> Petit pois <br> Romates faries <br> Chousfflears <br> Epinards <br> Celeri cardons ala noelle <br> Mais <br> Flagelets <br> <br> <br> ENTREMETS <br> Pail au bommes <br> Glaces: Vanille, fraix, [not legible], orange, cafe, chocolat <br>