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First Battalion Irish Guard St. Patrick's Eve supper menu, March 17, 1901, Grosvenor Hotel

Information

Date
1901-03-17
Description
Note: St. Patrick's Day is the traditional regimental holiday Restaurant: Grosvenor Hotel (London, England) Location: London, England
Digital ID
men001044
Permalink
http://n2t.net/ark:/62930/d1df6kk6w
Details
Contributor
Contributor: Gordon Hotels Ltd. (caterer)
Subject
Cooking, French
Time Period
1900s (1900 - 1909)
Place
London
Resource Type
Text
Material Type
menus
Source
First Battalion Irish Guard St. Patrick's Eve supper menu, Grosvenor Hotel, 1901 March 17
Digital Project
Menus: The Art of Dining
Citation

men001044. 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/d1df6kk6w

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
6 x 3 5/8 inches
256 bytes
Language

English

French

Format
image/tiff

Men001044 <br> <br> <br> Menu <br> 1st Battalion Irish Guards. <br> SOUPER. <br> <br> <br> CONSOMMÉ DE VOLAILLE EN TASSE. <br> <br> <br> RAMEQUINS AUX ANCHOIS. <br> PETITS PAINS A LA FRANCAISE. <br> <br> <br> DARNE DE SAUMON NORVÉGIENNE. <br> MÉDAILLONS DE HOMARD PARISIENNE. <br> <br> <br> CHAUDFROID DE VOLAILLE JEANNETTE. <br> BUISSON DE CAILLE EN CERISES. <br> <br> <br> FILET DE BOEUF RENAISSANCE. <br> QUARTIER D’AGNEAU SAUCE MENTHE. <br> <br> <br> DINDONNEAU, LANGUE, GLANTINE, <br> JAMBON A LA GELEE. <br> SALADES ACCESSORIES <br> <br> <br> SANDWICHES. <br> <br> <br> CREME PRINCESSE. <br> BLANC MANGER A LA REINE. <br> CHARTREUSE DE FRAISES. <br> GELEE MOSCOVITE. <br> CHARLOTTE RUSSE. <br> GATEAUX VICTORIA. <br> PÂTISSERIES ASSORTIES. <br> <br> <br> CAFE GLACE. <br> <br> <br> St. Patrick’s Eve, 1901. <br> <br> <br> CATERERS: <br> Gordon Hotels Ltd. <br> GROSVENOR HOTEL, LONDON <br>