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Der Pilger Lodge banquet, menu, Thursday, November 13, 1902

Information

Date
1902-11-13
Description
Note: Der Pilger, No. 238, a London lodge, was established in August 1799 Restaurant: Der Pilger Lodge, No. 238 Location: London, England
Digital ID
men001100
Permalink
http://n2t.net/ark:/62930/d19c6sh4w
Details
Subject
Cooking, French
Time Period
1900s (1900 - 1909)
Place
London
Resource Type
Text
Material Type
menus
Source
Der Pilger Lodge banquet, menu, 1902 November 13
Digital Project
Menus: The Art of Dining
Citation

men001100. 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/d19c6sh4w

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 1/8 x 4 3/4 inches
259 bytes
Language

German

French

Format
image/tiff

Men001100 <br> <br> <br> BANKETT <br> DER <br> Ger: und vollk. St. Johannis <br> Genannt “DER PILGER,” No. 238, <br> IM ORIENT VON LONDON. <br> Bru: KARL von DONAT, M: v: St. <br> <br> <br> Donnerstag, dem 13tem November, 1902. <br> <br> <br> MENU. <br> Consomme Celestine. <br> Puree de Lievre. <br> <br> <br> Filet de Turbot, Creme au Gratin. <br> Eperians Frits, Sauce, Remoulade. <br> Filets Mignons en Chevreuil, Sauce Poivrade. <br> Haricots Verts. <br> <br> <br> Selle de Mouton. <br> Gelee de Groseilles. <br> Chouxfleurs au Gratin. <br> Pommes Sautees. <br> Terrine de Faisan a la Lyonnaise. <br> Pommes Frites. <br> Salade. <br> Vacherins a la Chantilly. <br> Glace Napolitaine. <br> Roquefort. <br> Celeri. <br> Dessert. <br> <br> <br> Spiers & Pond Limited. <br> <br> <br> KEMMLER & CO.’s Pianos exclusively used. <br>