Information
Digital ID
men001140-007
UNLV Special Collections provides copies of materials to facilitate private study, scholarship, or research. Material not in the public domain may be used according to fair use of copyrighted materials as defined by copyright law. Please cite us.
Please note that UNLV may not own the copyright to these materials and cannot provide permission to publish or distribute materials when UNLV is not the copyright holder. The user is solely responsible for determining the copyright status of materials and obtaining permission to use material from the copyright holder and for determining whether any permissions relating to any other rights are necessary for the intended use, and for obtaining all required permissions beyond that allowed by fair use.
Read more about our reproduction and use policy.
I agree.Men001140-007 <br> <br> <br> VEAU. <br> <br> <br> 1.2 Rognon marchand de vin <br> “ pane grille <br> Rognon saute madere <br> “ “ Champignons <br> “ “ Truffes <br> 1 Côtelette maître d'hôtel <br> “ panee grillee me d’hotel <br> “ pommes <br> “ aux fines herbes <br> “ sauce tomate <br> “ champignons <br> “ a la casserole <br> “ aux fines herbes <br> “ en papillote <br> “ a la milanaise <br> “ aux truffes <br> “ a la financiere <br> 1/2 Ris de veau braisé au jus <br> “ “ sauce tomate <br> “ “ aux champignons <br> “ “ a la financiere <br> “ “ a la Toulouse <br> “ “ a la portugaise <br> “ “ aux truffes <br> Tête de veau vinaigrette <br> Tête de veau à la poulette <br> “ “ en tortue truffee <br> 1 Escalope de veau demi-glace <br> “ “ sauce tomate <br> “ “ panee maitre d’hotel <br>