Hotel Terminus, menu, pages 10-11

men001142_Hotel Terminus, menu, pages 10-11 <br> <br> <br> ENTREES OF MUTTON <br> One, mutton chop, plain <br> - panee <br> - with tomatoes sauce <br> - with vegetables <br> - with mashed potatoes <br> - a la Soubise <br> - stewed <br> - a la milanaise <br> - a la financiere <br> - with truffles <br> - a la royale <br> Sheep’s feet a la poulette <br> Breast a la sauce piquante <br> Hash-meat a la portugaise <br> Kidneys <br> - stewed in white wine <br> - au gratin <br> Filet mignons a la maitre d’hotel <br> Filet of venison, sauce bearnaise <br> Saddle of mutton dressed, the portion <br> Leg of mutton, the whole <br> Roast leg of mutton dressed, the portion <br> Stew a la bourgeoise <br> Irish stew <br> <br> <br> LAMB <br> Two chops, plain <br> - panees <br> - with green peas <br> - a la Soubise <br> - with asparagus points <br> - a la financiere <br> Sweet-bread <br> Saddle of lamb, (the whole) <br> - dressed, (the portion) <br> Leg of lamb, (the whole) <br> - dressed, (the portion) <br> - of presales dressed, (the portion) <br> <br> <br> ENTREES DE MOUTON <br> Une côtelette de mouton au naturel <br> - panee <br> - sauce tomates <br> - a la jardiniere <br> - a la puree de pommes de terre <br> - a la Soubise <br> - braisee <br> - a la milanaise <br> - a la financiere <br> - aux truffes <br> - a la royale <br> Pieds à la poulette <br> Poitrine grillee sauce piquante <br> Hachis a la portugaise <br> Rognons a la brochette <br> - sautes au vin blanc <br> - au gratin <br> Filets mignons a la maitre d’hotel <br> - en chevreuil a la béarnaise <br> Selle de mouton garnie, la partition <br> Gigot de mouton entier <br> - garni, la portion <br> Ragout a la bourgeoise <br> Irish Stew <br> <br> <br> AGNEAU <br> Deux côtelettes au naturel <br> - panees <br> - aux petits pois <br> - a la Soubise <br> - aux pointes d’asperges <br> - a la financiere <br> Ris d’agneaux <br> Selle d’agneau entiere <br> - garnie, la portion <br> - presales garni, la portion <br>