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Claridge's Hotel, menu, December 22, 1898

Information

Date
1898-12-22
Description
Note: Handwritten menu by Edouard Nignon, Maitre Chef de Cuisine from 1894 -1901 Restaurant: Claridge's Hotel (London, England) Location: Brook Street, Mayfair, W., London, England
Digital ID
men001185
Permalink
http://n2t.net/ark:/62930/d19w09f9h
Details
Contributor
Contributor: Nignon, Edouard
Subject
Cooking, European
Time Period
1890s (1890 - 1899)
Place
London
Resource Type
Text
Material Type
menus
Source
Claridge's Hotel, menu, 1898 December 22
Digital Project
Menus: The Art of Dining
Citation

men001185. 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/d19w09f9h

Rights
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Standardized Rights Statement
Copyright Not Evaluated
Digital Provenance
Digitized materials: physical originals can be viewed in Special Collections and Archives reading room
Extent
12 1/8 x 8 7/8 inches
256 bytes
Language

French

Format
image/tiff

CLARIDGES HOTEL <br> CARTE DU JOUR <br> 22ND DEC. 1898 <br> Caviar Histres s/. Hours d’oeuvre varice’if <br> <br> <br> Potages <br> Consormmé Vietoria ⅙ Crême Marifum 2/0 Bisque 2/- <br> Petite Marmite ⅙ <br> <br> <br> Porsous <br> Sole Floreutine 4/- Whitebait 2/- Brochette d’peclaus 2/6 <br> Merlan Balfour 2/6 Suprême de Turbot au Champofue 4/- <br> Tarbotui sa Hollandaise 5/- Barbue aux Crevettes 3/- <br> Homard a’l’Americaine 6/- Saumon Dieppoise 5/- <br> <br> <br> Entreés. <br> Jambou de Bohëme Porte Maillot 3/6 Poulet de Grain poché a’la Chartre <br> Ris de veau a’la Clamant 6/- Médaillon de Pre’salé Courlaudaise 2/6 <br> Perdreau a’la Polouaise 8/-Coeur de Jilet de Boeuf Rossui 2/6 each <br> <br> <br> Rôtis <br> [French-not legible] 9/- Poularde 14/-16/- Bécasse 9/- Becassine 4/- Canetou de Rouen 14/- <br> [French-not legible] Sausage 9/- Luille 4/- Pluvier 3/6 Raisan 9/- Griyse 12/- <br> <br> <br> Le’pumes <br> Asperges 10/- Artichant 2/- Chouxfleur 2/- Epinards ⅙ Carden 2/- Celeris ⅙ <br> [French-not legible] 2/- [French-not legible] 2/- Haricots Verto 2/- Petits Pois 2/- <br> <br> <br> Entremets <br> Pouchardiu a’Anauas ⅙ each Borube Madeline <br> <br> <br> Specialités <br>