Hotel Terminus, menu, pages 22-23

men001142_Hotel Terminus, menu, pages 2-3 <br> <br> <br> SOUPS <br> Cover <br> Gravy soup <br> - with poached eggs <br> - with quenelles <br> Vermicelli <br> Rice soup <br> -boiled in milk <br> Seumoule soup <br> Soup de sante <br> Printainer <br> - a la royale <br> Julienne <br> - a la Colbert <br> Soup croute au pot <br> Onion soup <br> Cabbage soup <br> Peas soup <br> - a la Saint-Germain <br> Soup a la Crecy <br> - - Velous <br> - - Garbure <br> Italian paste soup <br> Tapioca <br> Arrowroot <br> Soup with milk of almonds <br> Tomates soup <br> Cream of barley <br> Soup a la Dauphine <br> - a la Bagration <br> - a la Victoria <br> Veal or mutton broth <br> Chicken broth <br> Mock Turtle soup <br> Crawfish soup <br> Oyster soup <br> Soup a la Reine <br> Ox tail soup <br> Beef tea <br> Turtle soup <br> <br> <br> POTAGES <br> Couvert <br> Consomme <br> - aux oeufs pochés <br> - aux quenelles <br> Vermicelle <br> Riz au gras <br> - au lait <br> Semoule <br> Sanet <br> Printanier <br> - la royale <br> Julienne <br> - a la colbert <br> Croute au pot <br> A l’oignon <br> Aux choux <br> Purée de pois aux croûtons <br> - - Saint-Germain <br> Crecy <br> Velours <br> Carbure <br> Pates d'Italie <br> Tapioca <br> Arrowroot <br> Lait d’amandes <br> Aux tomates <br> Creme d’orge <br> Dauphine <br> Bagration <br> Victoria <br> Bouillon de veau ou de mouton <br> Consommé de volaille <br> En tortue <br> Bisque d'écrevisse <br> Aux huitres <br> A la Reine <br> Queue de boeuf <br> The de boeuf <br> Tortue <br>