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Grand Master's Lodge banquet, menu, Monday, March 17, 1902, at Freemasons' Tavern

Information

Date
1902-03-17
Description
Note: Shows the Grand Master's Lodge gilt emblem on the top of the menu; Erard's pianos used exclusively Restaurant: Freemasons' Tavern Location: Great Queen Street, D.C., London, England
Digital ID
men000135
Permalink
http://n2t.net/ark:/62930/d1hq3sf3p
Details
Contributor
Contributor: Spiers & Pond Ltd. (caterers and hoteliers)
Subject
Cooking, French
Time Period
1900s (1900 - 1909)
Place
London
Resource Type
Text
Material Type
menus
Source
Grand Master's Lodge banquet, menu, at Freemasons' Tavern, 1902 March 17
Digital Project
Menus: The Art of Dining
Citation

men000135. 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/d1hq3sf3p

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
6 5/8 x 4 1/2 inches
286 bytes
Language

French

English

Format
image/tiff

Grand Master’s Lodge No. 1 <br> W. Bro. Colonel Pryce-Jones, M.P., W.M. <br> Banquet at the Freemasons’ Tavern, Great Queen Street, W.C., <br> Monday, March 17th, 1902. <br> <br> <br> Menu. <br> <br> <br> Huîtres <br> Petite Marmite. <br> Bisque d’Homard. <br> Darne de Saumon Grillée, Sauce Remoulade. <br> Filets de Barbue à la Mornay. <br> Cailles en Cocotte à la Demidoff. <br> Selle de Mouton. <br> Endives Braisées. <br> Pommes Nouvelles. <br> Poulet de Printemps Rôti. <br> Salade Française. <br> Asperges en Branches. <br> Mandarines Glacées. <br> Friandises. <br> Canapé Excentrique. <br> Dessert. <br> Café. <br> <br> <br> Spiers & Pond Limited. <br> Erard’s Pianos exclusively used. <br>