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men001139-004
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I agree.Men001139-004 <br> <br> <br> Hors d’oeuvre. <br> Couverts <br> Burre <br> Citron <br> Radis ou Olives <br> Une sardine a l’huile (one) <br> Salade de concombres <br> Remoulade de celert <br> Filets de harengs <br> Thon <br> Saucisson <br> Salade d’anchois <br> Crevette grises <br> Crevette rouges (10) <br> 3 Canapes de sardines <br> 3 canapes d’anchois <br> 2 sandwichs au jambon <br> “ Roast beef <br> “ Langue <br> “ Volaille <br> “ Foie gras <br> Caviar par personne <br> Filet de maquereaux <br> Kilkis (un Ravier) <br> Conserves divers <br> <br> <br> Oeufs. <br> Deux oeufs a la Coque <br> “ sur la plat ou Beurre noir <br> “ en Cocotte a la creme <br> “ “ au jus <br> “ “ foie de volaille <br> “ “ Perigueux <br> Deux oeuf poches au jus <br> “ sur toast <br> “ au Lard ou Jambon <br> “ a la Langue <br> “ au gratin a la Bechamel <br> “ Puree de tomatoes <br> “ a la gelee <br> “ sur purée de volaille <br> Deux Oeufs d’yvette au maïs <br> “ Purée de champignons <br> “ a la Meyerbeer <br> “ a la Rossini <br> “ a la Bercy <br> Une Omelette 3 oeufs fines herbes <br> “ au Parmesan <br> “ Rognons <br> “ Champignons <br> “ Lard, Jambon, ou foie de volaille <br> “ Pointes d’asperges <br> Omelette 3 oeufs aux truffes <br> “ au jus <br> “ fine herbes <br> “ fromage <br>