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men001186-001
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I agree.PINTON <br> EXPOSITION UNIVERSELLE 1889 PALAIS DES ARTS LIBERAUX <br> BRASSERIE FRANCAISE GRUBER & CIE <br> Sejain et la reruitte ne se jaiet pax. <br> GRUBER & CIE <br> MELUN Siene & Marne. <br> MENU du 25 Mai 1889. Matin. <br> Beurre-Radis-Laucisson-Hareng mariné- <br> Cardines- Maquereau mariné- Anchois de Norwege <br> -Poissons - Crevettes <br> Langouste sauce tartare- Mer;an frit <br> Sole frite- Raie au beurre nois <br> <br> <br> -Plats du Tour- <br> Aloyan roti aue pommes fondantes <br> Noise de Veau braisés a l’oseille <br> Ondouillette grillée choueroute <br> Cete de Veau en tortue <br> Cotelette de Mouton pommes nouvelles <br> Rosbif-Tamban froid <br> Enteôte ause pommes nouvelles <br> Filet de Bœfaise pomnes nouvelles <br> Poulet froid rêmoulade le quart <br> <br> <br> -Lègumes- <br> Asperges a la sauce au a l’huile <br> Artichauts a l’huile <br> Harieats serts au beurre- Petiits Pois a la Franeause <br> Pommes norevelles- Œufs durs a l’oseille <br> <br> <br> -DESSERTS- <br> Brie-Gruyère- [French- not legible] Hollande- Moünstre <br> Camembert- Gort f’[French-not legible]- Cœur crème <br> Biseuits Palmer’s [French- not legible] - Carte aux fruits- Confitures <br> Fraises a [French- not legible] - Pot de crème d’Tsigny <br> Fremage [French- not legible] <br> 2-9 <br> Biscuits de HUNTLEY & PALMERS. Pickles & Sauces de CROSSE & BLACKWELL <br>