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men001142_Hotel Terminus, menu, pages 6-7
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I agree.men001142_Hotel Terminus, menu, pages 6-7 <br> <br> <br> CHARCUTERIE <br> Lyon sausages <br> Two, sausages, plain <br> - with cabbage <br> - with mashed potatoes <br> A truffles sausage <br> Black pudding <br> White pudding <br> Cold meat <br> Cold ham with jelly <br> Ham and spinage <br> - broiled or fried <br> - with peas <br> - and eggs <br> - with madeira sauce <br> Andouillette of Troyes <br> Broiled bacon <br> Pig’s feet a la Sainte-Menehould <br> - truffled <br> Tongue a l’ecarlate <br> Bacon with cabbage <br> POrk chop with sauce piquante <br> - - sauce Robert <br> - - tomatoes sauce <br> Stuffed pig’s feet Cendrillon. <br> <br> <br> CHARCUTERIE <br> Saucusson de Lyon <br> Deux saucisses au naturel <br> Saucisses aux choux <br> - a la puree de pommes de terre <br> Une saucisse truffee <br> Boudin noir <br> - blanc <br> Viandes froides accessories <br> Jambons a la gelee <br> - aux epinards <br> - grille ou frit <br> - aux petits pois <br> - aux oeufs <br> - au madere <br> Andouillettes de Troyes <br> Petits lard grille <br> Pied de cochon a la Sainte-Menehould <br> - truffe <br> Langue fouree a l’ecarlate <br> Petits sale aux choux <br> Côtelette de porc frais sauce piquante <br> - - sauce Robert <br> - - sauce tomates <br> Petits pied Cendrillon <br>