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Au Rocher de Cancale, menu, pages 13-14

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men001140-012
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    University of Nevada, Las Vegas. Libraries

    Men001140-012 <br> <br> <br> PRIMEURS <br> Peitis pois <br> Haricots verts <br> Asperges en branches <br> Pommes de terre rissolées <br> Pommes de terre nature <br> Tomates en salade Tomatoes au gratin <br> Houblon 1 oeuf poche <br> <br> <br> Fraises <br> Cerises <br> PEches <br> Abricots <br> Raisins <br> Reine-Claude <br> <br> <br> OEUFS. <br> 2 Oeufs plat <br> “ au beurre noir <br> “ poches au jus [not legible] <br> “ au gratin <br> “ au jambon <br> “ frits sauce tomate <br> “ cocotte <br> “ Ribeaucourt <br> “ Polignac <br> “ a la Chartres <br> “ Tubigo <br> “ Meyerber <br> 3 oeufs brouilles au jus ou naturel <br> “ “ au fromage <br> “ “ aux rognons <br> “ “ aux champignons <br> “ “ au jambon <br> “ “ aux truffes <br> Omelette fines herbes <br> “ chasseur <br> “ a l’oseille <br> “ au fromage <br> “ Lyonnaise <br> “ aux rognons <br> “ aux champignons <br> “ au jambon <br> “ aux truffes <br> “ aux foies de volaille <br>