Hotel Terminus, menu, pages 8-9

men001142_Hotel Terminus, menu, pages 8-9 <br> <br> <br> ENTREES OF BEEF <br> Plain boiled beef <br> - with tomatoes sauce <br> - - sauce piquante <br> - with cabbage <br> - with sour-krout <br> - a la flamande <br> - with oil and <br> Tripes a la mode de Caen <br> - a la lyonnaise <br> Beefsteak with potatoes <br> - with mashed potatoes <br> - plain <br> - with chopped herbs <br> - with cresses <br> - with anchovy sauce <br> - with vegetables <br> Roast beef <br> Sirloins of beef a la maitre d’hotel <br> - a la piquante <br> Aloyau or contrefilet stewed <br> Culotte of beef stewed <br> Côte de boeuf <br> Filet of beef stewed <br> - with mushrooms <br> - with vegetables <br> - with olives <br> - with Madeira wine <br> - with Bearnaise sauce <br> - with truffles <br> Cold filet with jelly <br> Tournedos dressed <br> Stew a la bourgeois <br> Chateaubriand dressed <br> - with truffles <br> - financiere <br> <br> <br> ENTREES DE BOEUF <br> Boeuf au naturel <br> - sauce tomates <br> - sauce piquante <br> - aux choux <br> - a la choucroute <br> - a la flamande <br> - ene vinaigrette <br> Tripes a la mode de Caen <br> Gras-double a la lyonnaise <br> Bifteck aux pommes de terre <br> - puree de pommes <br> - a l’anglaise <br> - aux fines herbes <br> -au cresson <br> - au beurre d’anchois <br> - aux petits pois, haricots verts <br> Roast-beef a l’anglaise <br> Entrecôte à maître d'hôtel <br> - a la sauce piquante <br> Aloyau ou contre-filet braise <br> Culotte de boeuf <br> Côte de boeuf <br> Filet saute dans sa glace <br> - aux champignons <br> - a la jardiniere <br> - aux olives <br> - au Madere <br> - a la Bearnaise <br> - aux truffes <br> Filet froid a la gellee <br> Tournedos garni <br> Ragout a la bourgeoise <br> Chateaubriand garni <br> - aux truffes <br> - financiere <br>