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Masked ball of the Opera, supper menu, February 23, 1895, Grand Café, Salon de L'Alhambra

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Information

Date
1895-02-23
Description
Menu insert: Advertisements Restaurant: Grand Café Location: 14 Boulevard des Capucines, Paris, France
Digital ID
men001176
Permalink
http://n2t.net/ark:/62930/d1gm8252g
Details
Alternative Title
Bal Masqué de L'Opera, soupers du 23 Févier 1895, menu, Grand Café, Salon de L'Alhambra
Contributor
Contributor: Gray, H., illustrator (unknown location)
Contributor: Imp. F. Levée (Paris, France)
Subject
Cooking, European
Time Period
1890s (1890 - 1899)
Place
Paris
Resource Type
Text
Material Type
menus
Source
Masked ball of the Opera, supper menu, Grand Café, Salon de L'Alhambra, 1895 February 23
Archival Collection
Bohn-Bettoni Menu Collection
Digital Project
Menus: The Art of Dining
Citation

men001176. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d1gm8252g

Rights
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Standardized Rights Statement
Copyright Not Evaluated
Digital Provenance
Digitized materials: physical originals can be viewed in Special Collections and Archives reading room
Extent
9 5/8 x 6 1/8 inches
249 bytes
Language

French

Publisher
University of Nevada, Las Vegas. Libraries
Format
image/tiff

Men001176 <br> <br> <br> MENU <br> BAL MASQUE DE L’OPERA <br> DU 3me BAL DE L'OPÉRA 23 FÉVRIER 1895 <br> <br> <br> CHAMPAGNE BOLLINGER <br> EXTRA DRY <br> DEPOT 18, Rue de la Chaussée-d’Antin <br> <br> <br> Salon DE <br> L’ALHAMBRA DU <br> GRAND CAFE <br> 14 DES CAPUCINES <br> COIN DE LA RUE SCRIBE <br> <br> <br> SOUPERS du 23 Fevrier 1895 <br> <br> <br> HUITRES <br> Marennes, Ostende, Cote Rouge <br> <br> <br> POTAGES <br> Consommé de volaille, consommée aux oeufs pochés <br> Bisque d'écrevisses, soupe à l’oignon <br> <br> <br> POISSONS <br> Ecrevisses Bordelaises et en buisson <br> Homard a l’Americaine, Langoustes <br> <br> <br> ENTREES <br> Pate de foie gras, Poularde primes du Concours <br> Rostbeaf 1er Prix a la Gelee, Langue ecarlate, Jambon <br> Terrines de gibers, Hure de Sanglier <br> Galantine de volaille, Chaud-froid de volaille <br> Côte d’agneau petits pois, Choucroute garnie <br> Tournedos Rossini, Oeufs, Alhambra, Brouille <br> Truffes serviette <br> <br> <br> LEGUMES <br> Petits pois, Haricots nouveaux, Cepes <br> Salades Legumes: Russe, RAchel, Saison <br> <br> <br> ENTREMETS & DESSERTS <br> Glaces assorties, Plum Pudding au Rhum <br> Compotes, Tartes, Biscuits, Fruits. <br> <br> <br> NOTA <br> Depuis la transformation du Grand Café, ce sont les anciens maîtres ‘hotel du Café de Paris. Auguste et Joseph qui dirigent le restaurant de cet important Establissment. <br> <br> <br> PASSAGE JOUFFROY - PARIS <br> MEME MAISON <br> BOULEVARD DES CAPUCINES, 24 <br> <br> <br> Imp. F. LEVEE.8, Rue de Sentier, Paris <br>