Search the Special Collections and Archives Portal

Café de Paris, menu, April 30, 1888

Information

Date
1888-04-30
Description
Restaurant: Café de Paris (Buenos Aires, Argentina) Location: Buenos Aires, Argentina
Digital ID
men000601
Permalink
http://n2t.net/ark:/62930/d10g3hf1b
Details
Alternative Title
Café de Paris, menu, 30 avril 1888
Contributor
Contributor: Sempé, F. (manager)
Subject
Cooking, French
Time Period
1880s (1880 - 1889)
Place
Buenos Aires
Resource Type
Text
Material Type
menus
Source
Café de Paris, menu, 1888 April 30
Digital Project
Menus: The Art of Dining
Citation

men000601. 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/d10g3hf1b

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
6 x 4 inches
253 bytes
Language

French

Format
image/tiff

Café de Paris <br> F. Sempé <br> <br> <br> Menu <br> <br> <br> Xérés Frappé <br> Potage <br> Du Sultan <br> <br> <br> Hors-D'oeuvres <br> Petites caisses de queues de crevettes Victoia <br> <br> <br> Ch. Yquem Frappé <br> Poisson <br> Saumon sauce Viennoise <br> <br> <br> Ch. Margaux Extra <br> Entrées <br> Cassolettes de riz á la Capuoine <br> Côtelettes de pigeons á la Lucullus <br> Filet de Durham aux fonds d’artichauts <br> <br> <br> Froid <br> Homards frais sauce tartare <br> <br> <br> Punch á l’Impériale <br> <br> <br> Nuits S.-Georges <br> Légumes <br> Asperges en branche sauce beurre <br> <br> <br> Roti <br> Faisan de Bohéme au cresson <br> <br> <br> Roederer Frappé <br> Entremets <br> Grand Sec Frappé <br> Parfait á la Diplomate <br> Gâteau Pithiviers <br> Fruits <br> <br> <br> Oporto Liqueurs <br> <br> <br> 30 Avril 1888 <br>