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Savoy Hotel and Restaurant, menu, pages 16-17

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men001139-010
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    Publisher

    University of Nevada, Las Vegas. Libraries

    Men001139-010 <br> <br> <br> Suite Volaille. <br> FOIE GRAS. <br> 1 Tranche de pate <br> 1 Escalope sautée truffes (1 personne) <br> Terrine ou aspics (par personne) <br> Souffle de foie gras (par personne) <br> Mousses de foie gras a la gelee (par personne) <br> Caneton de Rouen roti <br> “ a la presse <br> “ a la Rouennaise <br> Caneton de Nates roti <br> “ aux navets <br> “ aux petits pois <br> “ a la Bigarrade <br> English Duckling roti <br> “ aux navets <br> “ aux petits <br> “ Bigarrade <br> Pigeon gras roti <br> “ aux petits pois <br> “ aux ognon nouveaux <br> Dindonneaux selon la Saison <br> <br> <br> Gibier. <br> Canard Sauvage à la presse <br> “ en Salmis aux Champignons <br> “ aux Truffes <br> “ Wigeon (Rouge de Riviere roti) <br> Perdreau roti <br> “ Truffe <br> “ aux choux <br> “ en Chartreuse <br> Becasse rotie <br> “ en Salmis aux truffes <br> Trois mauviette roties <br> “ “ en Pilaw <br> Caille rotie <br> “ a la sand <br> “ aux truffes <br> “ en chaufroid <br> Rable de Lievre <br> “ Civet par personne <br> Faisan roti <br> “ aux Choux ou à la choucroute <br> “ en Chartreuse <br> “ en Salmis aux champignons <br> “ “ “ aux truffes <br> “ truffe <br> GRives roties ou en cocotte <br> Ortolans (variable) <br> Grouse <br> Sarcelle rotie <br>