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men001141_Hotel Chateau Paris, menu, page 5
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I agree.men001141_Hotel Chateau Paris, menu, page 5 <br> <br> <br> POISSONS <br> <br> <br> Soles frites <br> “ au vin blanc <br> “ au gratin <br> “ Normande <br> <br> <br> Filets de soles a l’Ostendaise <br> “ a la Portugaise <br> “ a la Orly <br> “ a la Mornay <br> “ a la Meuniere <br> “ a la d’Orleans <br> “ Saint-Germain <br> “ a la Dieppoise <br> “ a l’amiral Courbet <br> “ a la Joinville <br> <br> <br> Merlans frits <br> “ grilles maître-d'hôtel <br> “ au gratin <br> “ aux truffes <br> <br> <br> Turbot au court bouillon <br> <br> <br> Barbue creme au gratin <br> “ a la Saint-Malo <br> “ a la Victoria <br> “ a l’Amirale <br> <br> <br> Saumon. <br> “ Escalopes de Saumon <br> “ Filets de Saumon <br> <br> <br> Darnes de Saumon. <br> “ a l’Americaine <br> “ a la Daumont <br> “ a la Montreuil <br> “ a la Financiere <br> <br> <br> Maquereaux a la Provencale <br> “ a l’Anglaise <br> <br> <br> Éperlans frits et au gratin <br> “ a l’Americaine <br> <br> <br> Langouste sauce Remoulade <br> <br> <br> Homard en Mayonnaise <br> “ a l’Americaine <br> “ a la Bohemienne <br> “ a la Provencale <br>