Throgmorton, menu, pages 2-3, with insert

Men001126-002 <br> <br> <br> DATES MAY NOW BE BOOKED FOR PUBLIC AND PRIVATE BANQUETS. <br> <br> <br> Theatre, Music Hall & other Tickets may be booked <br> Ask for Ashton’s Theatre List <br> <br> <br> Theatre, Music Hall & other Tickets may be booked <br> <br> <br> SPECIAL INDIAN CURRIES BY A NATIVE COOK EVERY MONDAY, WEDNESDAY AND FRIDAY. <br> <br> <br> SPECIAL INDIAN CURRIES BY A NATIVE COOK EVERY MONDAY, WEDNESDAY AND FRIDAY. <br> <br> <br> <br> <br> Carte du Jour. <br> <br> <br> WEDNESDAY, <br> JULY 2nd. 1902 <br> <br> <br> <br> <br> J. LYONS & CO. LTD., <br> PROPRIETORS <br> <br> <br> <br> <br> Soups <br> (Ready) Consomme Printanier <br> <br> <br> Consomme Rachel <br> <br> <br> Green Pea Soup <br> <br> <br> Creme Princesse <br> <br> <br> Petite Marmite <br> <br> <br> Real Turtle (Clear or Thick) <br> <br> <br> <br> <br> Fish <br> (Ready) Whitebait, plain or devilled <br> <br> <br> Whiting a l’Italienne <br> <br> <br> Boiled Mackerel, Parsley Sce <br> <br> <br> Ostend Turbot, Souchet <br> <br> <br> Sole Provencale <br> <br> <br> Scotch Salmon & Cucumber, <br> Sce Chablis <br> <br> <br> Mins. Fried or Grilled Sole <br> <br> Double <br> <br> <br> Grilled Salmon Steak, Tartare Sce <br> <br> <br> <br> <br> Grill <br> Chop, Mutton <br> <br> <br> Chump <br> <br> <br> Veal, and Bacon <br> <br> <br> Lamb <br> <br> <br> Steak, Rump <br> <br> <br> a la Throgmorton <br> <br> <br> Fillet <br> <br> <br> Entrecote <br> <br> <br> Porterhouse <br> <br> <br> Chateaubriand, plain <br> <br> <br> Sauce Bearnaise <br> Double Entrecote <br> <br> <br> Cutlets, Mutton <br> <br> <br> Veal <br> <br> <br> Lamb <br> <br> <br> Trocadero Special Mixed Grill. <br> Cutlet, Kidney, Sausage, <br> Tomato and Mushroom <br> <br> <br> Kidneys (two), plain <br> <br> <br> Devilled, or on Toast <br> <br> <br> Bone, Grilled <br> <br> <br> Devilled <br> <br> <br> Ham or Bacon, Grilled <br> <br> <br> With Peas <br> <br> <br> Sausages (two) <br> <br> <br> Tomatoes <br> <br> <br> Mushrooms <br> <br> <br> Bordeaux Pigeon <br> <br> <br> Grilled Fowl and Ham (Half <br> <br> <br> <br> <br> <br> <br> Hot Joints <br> (Ready) Roast Sirloin of Beef, <br> Horseradish Sce <br> <br> <br> Baked Shoulder of Mutton, <br> Onion Sce <br> <br> <br> <br> <br> Roasts <br> Mins. Bordeaux Pigeon <br> <br> <br> Chicken. <br> <br> <br> Surrey Fowl, <br> <br> <br> Egyptian Quail <br> <br> <br> Aylesbury Duckling <br> <br> <br> <br> <br> Shell Fish <br> (Ready) LOBSTER for one <br> for two <br> Grilled Plain <br> Devilled <br> American <br> Mayonnaise <br> Salad <br> <br> <br> Dressed Crab <br> <br> <br> Crab Salad <br> <br> <br> Smoked Salmon <br> <br> <br> Prawns per dozen <br> <br> <br> <br> <br> Cold Meat, Fish, etc. <br> <br> <br> Salt Silverside of Beef <br> Roast Saddle of Mutton <br> Roast Lamb, Mint Sauce <br> Shoulder of Mutton <br> Roast Beef <br> York Ham <br> Leg of Mutton <br> Pressed Beef <br> Ox Tongue <br> Veal & Ham Pie <br> Galantine of Duckling <br> Chicken (leg) with Ham or Tongue <br> Chicken (wing) with Ham or Tongue <br> Mayonnaise of Chicken <br> <br> <br> Sole <br> Plaice <br> Salmon & Cucumber (Scotch) <br> Mayonnaise of Salmon <br> <br> <br> Entrees <br> <br> <br> Cold. <br> Ready <br> Chaudfroid of Larks Escarlate <br> Balotine of Duckling <br> Princesse <br> Mignon of Beef Norvegienne <br> <br> <br> Hot. <br> (Ready) Risotto of Chicken’s Liver, <br> Saffron <br> Minced Lamb, Poached Egg <br> Beef Saute Vandoise <br> Mutton Cutlets Sauce Piquante, <br> Mashed Potatoes <br> Leg of Surrey Chicken and <br> Bacon, Grilled & Devilled, <br> Straw Potatoes <br> Mins Tournedos Favorite <br> Egyptian Quail en Cocote, <br> Grand-Mere <br> Noisettes of Lamb, Sevigne <br> <br> <br> Plats Oriental (by Native). <br> <br> <br> (Ready) Pilaff of Salmon <br> Pilaff of Beef and Cabbage <br> <br> <br> Eggs <br> <br> <br> Mins. Eggs a l’Aurore <br> Eggs en Cotote, Jeannette <br> <br> <br> <br> <br> Vegetables <br> (Ready) Fresh Asparagus, <br> Hollandaise Sauce <br> Iced Asparagus <br> French Beans <br> New Green Peas <br> Cabbage Spinach <br> White Haricot Beans <br> Plain Rice <br> Cauliflower, Cream Sauce <br> Green Artichokes, Sauce Creme <br> Spinach en branches <br> <br> <br> POTATOES <br> New, 3d Chips 3d. Fried 3d. <br> Mashed 4d., Lyonnaise, 6d. Sautees 4d <br> New Rissolees Potatoes, 4d. <br> Soufflees <br> <br> <br> <br> <br> <br> <br> Salads <br> <br> <br> <br> <br> Francaise <br> <br> <br> Tomato <br> <br> <br> Season <br> <br> <br> Anchovy <br> <br> <br> Italian <br> <br> <br> Potato <br> <br> <br> Russian <br> <br> <br> Vegetable Salad <br> <br> <br> Cos Lettuce (half) <br> <br> <br> <br> <br> Sweets <br> And Ices. <br> <br> <br> <br> <br> (Ready) Cabinet Pudding (Cold) <br> Stewed Prunes with Cream <br> Black Currant Pie and Cream <br> Meringue Chantilly <br> Stewed Cherries and Cream <br> Red Currant Tartlets (two) <br> Cherry Flan (per portion) <br> <br> <br> Fruit Salad <br> <br> <br> Coupe Royale <br> Coupe Jacque <br> <br> <br> Neapolitan Ice <br> Lemon Ice <br> Vanilla Ice <br> Strawberry Ice <br> Iced Meringue <br> <br> <br> Jam Omelette <br> Rum Omelette <br> Kirsch Omelette <br> Soufflee Josephine <br> Soufflee Rothschild <br> Omelette Surprise <br> Soufflee Oriental <br> Soufflee Paillard <br> <br> <br> <br> <br> Sauces <br> <br> <br> Hollandaise <br> Bearnaise <br> Horseradish, 6d. Maitre d’Hotel <br> Mayonnaise <br> Tomato, 6d. Mushroom <br> Tartare or Piquante <br> Diable <br> <br> <br> <br> <br> Cheese <br> <br> <br> Cheddar <br> Gruyere <br> Gorgonzola <br> Camembert <br> Cream (half) <br> Port du Salut <br> Stilton <br> Dutch <br> Roquefort <br> Brie <br> <br> <br> <br> <br> Fruits <br> <br> <br> Apples <br> Bananas each <br> Mixed Nuts <br> Pears <br> Walnuts per portion <br> Strawberries and Cream <br> <br> <br> SPECIAL <br> INDIAN CURRIES <br> Prepared & Served by a Native Cook. <br> <br> <br> [not legible] [not legible] <br> <br> <br> [not legible] [not legible] <br> <br> <br> [not legible] [not legible] <br> <br> <br> [not legible] <br> <br> <br> [not legible] [not legible] <br> <br> <br> [not legible] <br> <br> <br> All Special Indian Dishes and Dinners Cooked <br> to Order on the Shortest Notice <br> <br> <br> Omelette, Souffle <br> Pancakes (3) <br> <br> <br> Macaroni au Gratin <br> Italienne <br> Milannaise <br> Spaghetti au Gratin <br> <br> <br> Welsh Rarebit <br> Buck Rarebit <br> <br> <br> Anchovies, plain <br> Anchovies on Toast <br> Sardines (2) Gerard’s, as supplied <br> To H.M. The King <br> Sardines on Toast <br> Scotch <br> Woodcock <br> Foie Gras en Coquille <br> Fillets of Herrings on Toast <br> Fresh Caviar <br> Smoked Salmon <br> Marrow on Toast <br> Haddock on Toast <br> <br> <br> Meringues, Chantilly <br> Meringue Glace <br> <br> <br> Pickles (Lazenby’s) <br> Mixed <br> Onions <br> Piccalil <br> Nabob <br> Walnut <br> Mango Chutney <br> Olives, Spanish <br> Red Currant Jelly <br> <br> <br> <br> <br> <br> <br> TROCADERO <br> The Restaurant of the World. <br> <br> <br> J. LYONS & Co. Ltd. <br> <br> <br> CHARMING SUITES OF PUBLIC <br> AND PRIVATE ROOMS. <br> <br> <br> Tables for Luncheons, Dinners and Suppers <br> may be booked by Direct Telephone. <br> <br> <br> <br> <br> Telegrams “Cusine,” London. <br> The Proprietors earnestly request that their patrons will report to the them any case of incivility or irregularity on the part of their Employes. <br> <br> <br> Telephone 1467 “London Wall.” <br>