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Au Rocher de Cancale, menu, page 4

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men001140-004
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    Publisher

    University of Nevada, Las Vegas. Libraries

    Men001140-004 <br> <br> <br> POISSONS <br> Sole frite <br> “ Meuniere <br> “ Colert <br> “ Gratin <br> “ Vin blanc <br> “ Bercy <br> “ Portugaise <br> “ Mornay <br> “ Dieppose <br> “ aux crevettes <br> “ Americaine <br> “ a la Cardinal <br> “ a la Normande <br> Filet de Sole a la Orly <br> “ “ a la Colbert <br> “ “ a la Riche <br> “ “ a la Joinville <br> “ “ a la Choiseul <br> Eperlans frits <br> “ au gratin <br> “ aux fines herbes <br> Turbot beurre fondu <br> “ sauce hollandaise <br> “ “ capres <br> “ “ crevettes <br> “ “ Genevoise <br> “ a la creme au gratin <br> Saumon beurre fondu <br> “ sauce hollandaise <br>