Search the Special Collections and Archives Portal

Menu for the Black Watch Regimental dinner, Friday, June 11, 1897, The Monico Louis XV saloon

Information

Date
1897-06-11
Description
Note: Menu states, H.R.M. the Duke of Saxe-Coburg and Gotha in the Chair Menu insert: Wine lists Restaurant: The Monico Location: London, England
Digital ID
men000988
    Details
    Citation

    men000988. 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/d1hh6cn9c

    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
    Digital Provenance
    Digitized materials: physical originals can be viewed in Special Collections and Archives reading room
    Extent
    7 1/2 x 5 1/2 inches
    250 bytes
    Language

    English

    French

    Format
    image/tiff

    Men000988 <br> <br> <br> THE BLACK WATCH REGIMENTAL DINNER. <br> <br> <br> H.R.H. THE DUKE OF SAXE-COBURG AND GOTHA in the Chair. <br> <br> <br> FRIDAY, 11TH JUNE, 1897. <br> <br> <br> VINS. <br> <br> <br> Sherry <br> <br> <br> Bouche fils & Co., <br> Extra Dry , 1889 <br> <br> <br> Château Lafite <br> (Mise du Château) <br> 1875 <br> <br> <br> LIQUEURS DIVERSES <br> <br> <br> <br> <br> <br> <br> MENU. <br> <br> <br> Les oeufs pluvier à la russe <br> <br> <br> La tortue claire des Indes <br> <br> <br> Le saumon d’Ecosse au court bouillon, <br> Sauces sauterne et genevoise <br> <br> <br> Les poulardes de la Bresse a la Cambaceres <br> <br> <br> Les noisettes d’agneau de lait au fumet d'estragon <br> Les petits pois nouveaux <br> <br> <br> La mousseline de crevettes a la Cherbourg <br> <br> <br> Les sorbets à la prunelle <br> <br> <br> Les asperges d’Argenteuil a la siberienne <br> <br> <br> Les timbales printaniere <br> <br> <br> Les bombes glacées a la Goisses <br> Les petits fours <br> <br> <br> Savoury a la “Monico” <br> <br> <br> Dessert. <br> <br> <br> “THE MONICO,” LOUIS XV SALOON. <br> <br> <br> G.C. NOBLIE, MANAGER. No. 2690 <br>