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Grand Hôtel du Louvre, menu, December 16, 1875

Download men001178.tif (image/tiff; 25.15 MB)

Information

Date

1875-12-16

Description

Restaurant: Grand Hotel du Louvre Location: France

Digital ID

men001178

Permalink

http://n2t.net/ark:/62930/d1736mj6v
Details

Alternative Title

Grand Hôtel du Louvre, menu, 16 décembre 1875

Subject

Cooking, European

Time Period

1870s (1870 - 1879)

Resource Type

Text

Material Type

menus

Source

Grand Hôtel du Louvre, menu, 1875 December 16

Archival Collection

Bohn-Bettoni Menu Collection

Digital Project

Menus: The Art of Dining

Citation

men001178. 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/d1736mj6v

Rights

This material is made available to facilitate private study, scholarship, or research. It may be protected by copyright, trademark, privacy, publicity rights, or other interests not owned by UNLV. Users are responsible for determining whether permissions are necessary from rights owners for any intended use and for obtaining all required permissions. Acknowledgement of the UNLV University Libraries is requested. For more information, please see the UNLV Special Collections policies on reproduction and use (https://www.library.unlv.edu/speccol/research_and_services/reproductions) or contact us at special.collections@unlv.edu.

Standardized Rights Statement

Copyright Not Evaluated

Digital Provenance

Digitized materials: physical originals can be viewed in Special Collections and Archives reading room

Extent

5 7/8 x 4 inches
259 bytes

Language

French

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

Grand Hotel Du Louvre <br> MENU <br> POTAGES <br> Bisque d’Ecrevisses. <br> Consommé à la Royale. <br> Hors-d Euvre variés. <br> RELEVÉS <br> Turbot sauces Crevettes et aux C()pres. <br> Filets de Bœf à la Richelieu. <br> ENTRÉES <br> Bouchées à la Reine. <br> Poulardes du Mans à la Toulouse aux Truffes. <br> Selles de Chevreuil à la Purdée de Marrons. <br> Sorbets au Rhum. <br> Sorbets au Rhum. <br> ROTS <br> Dindonneaus Truffés. <br> Faisans et Bécasses bardés. <br> Buisson d’Écrevisses au Vin du Rhin. <br> Salad de Chicorée. <br> Salade de Laitue. <br> ENTREMETS <br> Asperges en Branches sauce Hollandaise. <br> Turbans d’Ananas au Kirsch. <br> Piéce de Pâtisserie. <br> Piéce de Pâtisserie. <br> Parfait au Café. <br> Bombes Panachées. <br> Corbeilles de Fruits. <br> Corbeilles de Fleurs. <br> DESERT ASSORTI <br> VINS <br> Madère vieux. <br> Saint-Emilion en Carafe <br> Haut-Sauterne 1865 <br> Pontet-Canet 1865 <br> Chambertin 1858 <br> Champagne frappé <br> Café et Liqueurs. <br> 16 Décembre 1875. <br>