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men001142_Hotel Terminus, menu, pages 16-17
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I agree.men001142_Hotel Terminus, menu, pages 16-17 <br> <br> <br> ENTREES OF FOWL (following) <br> Stew of cock’s combs a la financiere <br> Young duck from Rouen with green peas <br> - with oranges <br> - with olives <br> Pigeon stewed en compotes <br> - with green peas <br> - a la crapaudine- <br> - en cotelette with gravy sauce <br> <br> <br> ENTREES OF PASTRY <br> Pate de foie gras, the slice <br> Vol-au-vent of brains <br> - of vegetables a la Bechamel <br> - a la financiere <br> - of fowl with truffles <br> - with sweetbread <br> - with larks <br> - of salmon <br> - of turbot <br> Terrine de foies gras, from <br> <br> <br> ENTRÉES DE VOLAILLE (suite) <br> Ragoût de crêtes de coq a la financière <br> Caneton de Rouen aux petits pois <br> - a l’orange <br> - aux olives <br> Pigeon en compote <br> - aux petits pois <br> - a la crapaudine <br> - en cotelette, sauce a l’essence <br> <br> <br> ENTREES DE PATISSERIE <br> Pate de foies gras, la tanche <br> Vol-au-vent de cervelle <br> - de légumes à la Béchamel <br> - a la financiere <br> - de filets de volaille aux truffes <br> - de ris de veau <br> - de mauviettes <br> - de saumon <br> - de turbot <br> Terrine de foie gras, depuis <br>