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men001141_Hotel Chateau Paris, menu, page 10
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I agree.men001141_Hotel Chateau Paris, menu, page 10 <br> <br> <br> LEGUMES <br> Petits pois a la Francaise <br> “ a la Paysanne <br> “ a l’Anglaise <br> <br> <br> Haricots verts, sautés au beurre <br> <br> <br> Haricots flageolets <br> <br> <br> Choux de Bruxelles <br> <br> <br> Choux-Fleurs, sauce Hollandaise <br> “ “ Polonaise <br> <br> <br> Pointes d’asperges Parisienne <br> <br> <br> Salsifis frits <br> <br> <br> Artichauts Lyonnaise <br> “ Italienne <br> “ Barigoule <br> “ Hollandaise <br> <br> <br> Fond d’artichauts demi-glace <br> <br> <br> Cepes a la Provencale <br> “ a la Bordelaise <br> <br> <br> Champignons au gratin <br> <br> <br> Pommes de terre à l’Anglaise <br> “ “ frites <br> “ “ a la creme <br> “ “ en puree <br> “ “ a la Lyonnaise <br> <br> <br> Saldes <br> <br> <br> LEGUMES <br> ENTREMETS <br>