Search the Special Collections and Archives Portal

Menu of ball supper, Tuesday, November 22, 1898, at Old Falcon Hotel

Information

Date
1898-11-22
Description
Menu insert: Advertisements; Wine lists Restaurant: The Old Falcon Hotel Location: 3 East Street, Gravesend, Kent, England
Digital ID
men001101
Permalink
http://n2t.net/ark:/62930/d15m62q1m
Details
Contributor
Contributor: Simpson, John (proprietor)
Subject
Cooking, European
Time Period
1890s (1890 - 1899)
Place
Kent
Resource Type
Text
Material Type
menus
Source
Menu of ball supper, at Old Falcon Hotel, 1898 November 22
Digital Project
Menus: The Art of Dining
Citation

men001101. 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/d15m62q1m

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
7 3/8 x 5 1/8 inches
257 bytes
Language

English

Format
image/tiff

Men001101 <br> <br> <br> MENU <br> Of <br> BALL SUPPER, <br> Tuesday, 22nd November, 1898. <br> <br> <br> Margeaux. <br> <br> <br> Moet and Chandon. <br> <br> <br> Premier cuvee <br> Selected. <br> <br> <br> Mayonnaise of Lobster. <br> Spatchcocked and Jellied Eels. <br> Prawns in aspic. <br> <br> <br> Oyster Patties. <br> Shrimp Patties. <br> Medallions of pate de foie gras. <br> <br> <br> Boar’s Head au Pistaches. <br> Turkey boned and farcies with Truffles. <br> Fowls en Bechamel with Salad. <br> Pheasant. <br> Partridge. <br> Surrey Capon. <br> Ox.tongue. <br> Chaudfroid of Larks in cases, en belle vue. <br> Pressed Beef, garnished. <br> YorkHam stewed in Champagne. <br> <br> <br> Baked Apples and Deconsonshire Clotted Cream. <br> Charlotte Russe. <br> Compote of Fruits. <br> Punch Jellies. <br> Petits Fours. <br> Bon-bons. <br> Meringues a la Creme. <br> <br> <br> Assorted Fruit Ices (a speciality). <br> Dessert. <br> <br> <br> A Consomme will be served previous to <br> Departure of the guetes. <br> <br> <br> JOHN SIMPSON. <br> PROPRIETOR, <br> OLD FALCON HOTEL, GRAVESEND, <br> Telephone No. 36. Carter. <br> Registered Telegraphic ADdress, <br> “Falcon, GRAVESEND.“ <br>