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men001142_Hotel Terminus, menu, pages 12-13
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I agree.men001142_Hotel Terminus, menu, pages 12-13 <br> <br> <br> ENTREES OF VEAL <br> Veal chop, plain <br> - panee <br> - a l’anglaise <br> - with tomatoes sauce <br> - with vegetables <br> - with green peas or beans <br> - with endive or spainage <br> - with chopped herbs <br> - with mushrooms <br> - en papillote <br> - a la milanaise <br> - a la financiere <br> - with truffles <br> Scallops a l’allemande <br> Fricandeau cold <br> - with gravy <br> - dressed <br> Brains with brown butter or fried <br> - with wine sauce <br> Tongue with spinach or peas <br> - en papillote <br> Liver a l’Italienne <br> - a la provencale <br> Calf’s head, plain <br> - a la poulette <br> - en tortue <br> Ear, plain <br> - stuffed and fried <br> Grenadins with gravy <br> - dressed <br> Calf’s feet a la Custine <br> Fricassee of veal with mushrooms <br> - with truffles <br> Roast veal, the portion <br> Sweet bread with gravy <br> - dressed <br> - with asparagus points <br> - a la financiere, a la Toulouse <br> - en caisse <br> - with truffles <br> Escalopes à l’allemande <br> Fricandeau froid <br> - au jus <br> - garni <br> Cervelle au beurre noir or frite <br> - en matelote ou marinade <br> Langue aux épinards ou aux pois <br> - en papillote <br> Foie a l’italienne <br> - a la provencale <br> Tête de veau au naturel <br> - a la poulette <br> - en tortue <br> Oreille au naturel <br> - farcie frite <br> Grenadins au jus <br> - garnis <br> Pieds de veau à la Custine <br> Blanquette aux champignons <br> - aux truffes <br> Veau roti, la portion <br> Ris de veau au jus <br> - garni <br> - pointes d’asperges <br> - a la financiere, a la Toulouse <br> - en caisse <br> - aux truffes <br>