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men001141_Hotel Chateau Paris, menu, page 6
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I agree.men001141_Hotel Chateau Paris, menu, page 6 <br> <br> <br> ENTREES <br> Oeufs au miroir <br> “ au beurre noir <br> “ a la Chartres <br> “ frits <br> “ au gratin <br> “ Bechamel <br> “ poches <br> “ a la Provencale <br> “ Suzette <br> “ Meyerbeer <br> “ a la Turque <br> “ au lard <br> “ Lorraine <br> “ brouillés aux pointes <br> “ “ aux truffes <br> “ Grand-Duc <br> <br> <br> Vol-au-vent de légumes <br> “ a la Financiere <br> “ a la Toulouse <br> “ a l’Ancienne <br> “ a la Mariniere <br> “ de volaille <br> <br> <br> Bouchees Montglas <br> “ a la Reine <br> “ a la Victoria <br> <br> <br> Rognons de Mouton brochette <br> “ “ vert pres <br> “ “ au gratin <br> <br> <br> Cotelettes “ a la minute <br> “ “ saute, sce Provencale <br> <br> <br> Côtelettes d’Agneau à la Constance <br> “ “ a la Milanaise <br> “ “ a la Provencale <br> “ “ a la Maintenon <br> “ “ a la Caroignan <br> “ “ a la Financiere <br>