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Hotel Terminus, menu, pages 20-21

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men001142_Hotel Terminus, menu, pages 20-21
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    University of Nevada, Las Vegas. Libraries

    men001142_Hotel Terminus, menu, pages 22-23 <br> <br> <br> ENTREES OF GAME (following) <br> Snipe hashe with mushrooms <br> - with truffles <br> Wild duck hashed <br> Duck with oranges <br> Stewed partridge with vegetables <br> <br> <br> ROASTS <br> Fowl (half 6 fr; wing, 3 50; quarter, 3 fr.) <br> - with truffles <br> - a la reine <br> Poularde (half, 7 fr; wing, 4 fr; quarter, 3 50) <br> - with truffles <br> Turkey (half, wing, quart) <br> Young turkey <br> - duck of Rouen half <br> Pigeon <br> <br> <br> GAME <br> Partridge <br> - with truffles <br> Pheasant <br> - with truffles <br> Quail <br> Woodcock <br> A snipe <br> A thrush <br> A golden plover <br> Larks <br> Beccafico <br> Rouge de riviere <br> Teal <br> Wild duck <br> Hare, roasted whole <br> The portion <br> Grouse <br> Guinea fowl , half <br> <br> <br> SALADS according to the season <br> - with eggs <br> - russian, italian <br> - vegetables <br> <br> <br> ENTREES DE GIBIER (suite). <br> Becasse salmis, aux champignons <br> - aux truffes <br> Canard sauvage en salmis <br> Canards a l’orange <br> Chartreuse de perdreaux <br> <br> <br> ROTS <br> Poulet (demi, aile, quart) <br> - truffe <br> - reine <br> Poularde (demie, aile, quart) <br> Dinde, demi sil quart <br> Dindonneau <br> Caneton de Rouen, demi <br> Pigeon de voliere <br> <br> <br> GIBIER <br> Perdreau <br> - truffe <br> Faisan <br> - truffe <br> Caille <br> Cacasses <br> Bacassines <br> Grives… deux pieces <br> Pluvier dore <br> Mauviettes… trois pieces <br> Beefigues <br> Rouge de riviere <br> Sarcelle <br> Canard sauvage <br> Lievre <br> La portion <br> Grouse <br> Pintade demi <br> <br> <br> SALADE selon les saisons <br> - aux oeufs <br> - russe, italienne <br> - legumes <br>