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Savoy Hotel and Restaurant, menu, pages 20-21

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men001139-012
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    University of Nevada, Las Vegas. Libraries

    Men001139-012 <br> <br> <br> Entremets. <br> Tartelettes <br> Pots de creme, chocolat, cafe ou vanille <br> Crepes la piece <br> Beignets de fruits <br> Omelettes sucrees <br> Souffles vanille, chocolat, ou aux fruits <br> Fondu au Fromage <br> Charlotte a la Russe <br> “ Glacee <br> “ Plombiere <br> “ de Pommes <br> Pommes grande Duchesse <br> “ a la Bar le Duc <br> “ a la Bonne femme <br> “ a l’Imperatrice <br> Poires a la Bar le Duc <br> “ Imperatrics <br> “ Bourdaloue <br> “ Meringuees <br> Compote ou Marmelade de fruits <br> : Fromage par personne seul… plusieurs, par personne. <br> <br> <br> Glaces. <br> Parfait au cafe (par personne) <br> “ au chocolat <br> “ a la vanille <br> “ Praline <br> “ Melusko <br> “ aux Fruits <br> Tutti Frutti <br> “ Glaces <br> Biscuits Glaces <br> “ aux liqueurs <br> “ aux fruits <br> “ en caisses <br>