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Hotel Terminus, menu, pages 2-3

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men001142_Hotel Terminus, menu, pages 2-3
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    University of Nevada, Las Vegas. Libraries

    men001142_Hotel Terminus, menu, pages 20-21 <br> <br> <br> ENTREES OF FISH (following) <br> Salmon broiled maitre d’hotel <br> - mayonnaise <br> - in scallops <br> - shrimp sauce <br> Red mullets with sauce <br> Bar <br> Esturgeon <br> Alose <br> Dorade <br> Brill sauce hollandaise <br> - with lobster sauce <br> - with wine sauce <br> Salmon cutlets tartare sauce <br> Lobster cutlets <br> Lobster fritters <br> Crawfish (the portion) <br> - a la bordelaise <br> Fried oysters.. The dozen <br> Oysters scalloped <br> Lobster mayonnaise <br> Lobster a la remoulade . half <br> - en mayonnaise <br> - salade <br> <br> <br> ENTREES OF GAMES <br> Larks stewed in butter <br> - au gratin <br> - en caisse <br> Fillets of venison sauce poivrade <br> Venison chops dressed <br> Essence of game with poached eggs <br> Game paste <br> Leg of Venison (the portion) <br> Jugged hare <br> Quail with green peas <br> - a la jardiniere <br> - a la financiere <br> - en caisse <br> Partridge hased with mushrooms <br> - with truffles <br> <br> <br> ENTREES DE POISSONS (suite) <br> Saumon grillé maître d'hôtel <br> - en mayonnaise <br> - en escalope <br> - sauce aux queues d'écrevisses <br> Mulet.. Sauce <br> Bar <br> Esturgeon <br> Alose <br> Dorade <br> Barbue sauce hollandaise <br> - sauce homard <br> - gratinee au vin blanc <br> Côtelette de saumon tartare <br> Coteltee de homard <br> Croquette de homard <br> Ecrevisses en buisson, la portion <br> - a la bordelaise <br> Huitres frites, la douzaine <br> - au gratin <br> Mayonnaise de homard <br> Homard a la remoulade, la moitie <br> - en mayonnaise <br> - en salade <br> <br> <br> ENTREES DE <br> Mauviettes sautées au beurre <br> - au gratin <br> - en caisse <br> Filet de chevreuil sauce poivrade <br> Côtelettes de chevreuil <br> Purée de gibier aux oeufs pochés <br> Pain de gibier <br> Cuissot de chevreuil, la portion <br> Civet de lievre <br> Caille aux petits pois <br> - a la jardiniere <br> - a la financiere <br> - en caisse <br> Perdreau en salmis, aux champignons <br> - aux truffes <br>