Hotel Terminus, menu, pages 26-27

men001142_Hotel Terminus, menu, pages 26-27 <br> <br> <br> VEGETABLES (following) <br> Tomatoes salad <br> Asparagus with sauce <br> - with oil and vinegar <br> - points stewed <br> Morels a la poulette <br> Macaroni a l’italienne <br> - au gratin <br> Truffles champagne sauce <br> - a l’essence froide <br> - a l’italienne <br> <br> <br> EGGS <br> Boiled eggs <br> Oeufs sur le plat <br> Eggs poached with gravy or tomato sauce <br> - with sorrel or endive <br> - fried <br> - - with tomatoes sauce <br> - - with black butter <br> - - with Bechamel sauce <br> - - with ham or bacon <br> Beaten eggs with kidneys <br> - with mushrooms <br> -with ham <br> - with asparagus points <br> - with truffles <br> - omelet plain or with fines herbes <br> - with tomatoes <br> - with onions <br> - with asparagus points <br> - with crawfish <br> - with ham or bacon <br> - with kidneys or mushrooms <br> - with green peas or cheese <br> - with shrimps <br> - with truffles <br> ENTREMETS DE LEGUMES (suite) <br> Tomates en salade <br> Asperges a la sauce <br> - a l’huile <br> Pointes d’asperges sautées <br> Morilles à la poulette <br> Macaroni a l’italienne <br> - au gratin <br> Truffes au champagne <br> - a l’essence froide <br> - a l’italienne <br> <br> <br> OEUFS <br> Oeufs à la coque <br> - sur le plat <br> - pouches au jus ou à la sauce tomates <br> - a l’oseille ou chicorée <br> - frits <br> - - sauce tomatoes <br> - au beurre noir <br> - a la BEchamel <br> - au jambon ou au lard <br> - brouillés aux rognons <br> - - aux champignons <br> - - au jambon <br> - - aux pointes d’asperges <br> - - aux truffes <br> Omelette au naturel ou aux fines herbes <br> - aux tomatoes <br> - aux oignons <br> - aux pointes d’asperges <br> - aux crevettes <br> - aux jambon ou au lard <br> - aux rognons ou aux champignons <br> - aux petits pois ou au fromage <br> - aux ecrevisses <br> - aux truffes <br>