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Hotel Cecil, menu, pages 2-3

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men001116-002
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    Publisher

    University of Nevada, Las Vegas. Libraries

    Men001116-002 <br> <br> <br> Vins. <br> <br> <br> Deideshemer, Vintage 1889. <br> <br> <br> Deutz & Geldermann, Ex. Sec. vintage 1893. <br> <br> <br> Duminy, Ex. Qual, Dry, Vintage 1893 <br> <br> <br> Chateau Latour Etampe, vintage 1879 <br> <br> <br> Liqueurs. <br> <br> <br> Menu. <br> <br> <br> Consomme en Tasse <br> <br> <br> Saumon, Sauce Mousseline <br> Filets de Sole Polignac <br> <br> <br> Côtelettes d’Agneau aux Petits Pois <br> <br> <br> Mousse de Volaille a la Creme. <br> <br> <br> Caille en Casserole <br> Pommes Pailles <br> <br> <br> BUFFET FROID <br> Galantine de Poularde. <br> Langue a l’Ecarlate <br> Boeuf Roti. <br> Pressed Beef. <br> Salade. <br> <br> <br> Cocottes Chantilly <br> Macedoine de Fruits. <br> <br> <br> Bombe Glacee. <br> Dessert. <br> <br> <br> Consomme when leaving. <br>