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Pall Mall restaurant menu, June 20, 1903

Information

Date
1903-06-20
Description
Note: Menu is handwritten Restaurant: Pall Mall Restaurant Location: London, England
Digital ID
men001127
Permalink
http://n2t.net/ark:/62930/d1t727z3c
Details
Contributor
Contributor: B. Pellosi & Co. (proprietors)
Subject
Cooking, European
Time Period
1900s (1900 - 1909)
Place
London
Resource Type
Text
Material Type
menus
Source
Pall Mall, restaurant menu, 1903 June 20
Digital Project
Menus: The Art of Dining
Citation

men001127. 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/d1t727z3c

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 9 1/8 inches
264 bytes
Language

English

Format
image/tiff

Men001127 <br> <br> <br> PALL MALL RESTAURANT <br> PROPRIETORS <br> Telephone <br> 1486 Gerard <br> B. PELLOSI & Co. <br> <br> <br> To-Day’s Menu <br> Hors d'oeuvres varies <br> <br> <br> Soups <br> Rete-[not legible] (a basin) <br> Petite Marmite <br> Ox Tail [not legible] on thick <br> Creme vert Pre <br> Consomme Orleans <br> Mock Turtle <br> <br> <br> Fish <br> Boiled or grilled Salmon <br> Lobster Americaine <br> Fried Sole <br> Sole au champagne <br> Boiled Tubot mousseline <br> Whitebait <br> <br> <br> Entrees <br> Chicken Marchal <br> Calf [not legible]au terrine <br> Chateaubriand Parisienne <br> Entrecote garnier <br> Courando Florentine <br> Veal cutlets madieres <br> Mutton moiselles Reforme <br> [not legible] cutlets Claremont <br> Calf liver & bacon <br> Kidneys maitre d'hotel <br> Filet Beef [not legible] <br> Lamb sweetbread Portugaise <br> <br> <br> Poultry & Game - 15 minutes <br> Surrey Fowl <br> Spring Chicken <br> Canard de Rouen <br> Aylesbury Duckling <br> Quail <br> Pigeon <br> <br> <br> Vegetables <br> Cabbage <br> New Potatoes <br> Spinaches <br> New English Peas <br> New French BEans <br> Asparagus <br> <br> <br> Sweets <br> Chocolate pudding <br> Truffes Beignets <br> <br> <br> Special Dishes <br> Hot. <br> Rote au beurre noir <br> Chicken cutlets & peas <br> Roast Beef - Horseradish <br> Evening Dish <br> <br> <br> Cold. <br> Plain Lobster <br> Salmon mayonnaise <br> Roast Beef <br> Pressed Beef <br> Ox tongue <br> Roast Lamb <br> Galatine <br> Chicken & [not legible] <br> Wing <br> Leg <br> <br> <br> All marked thus are ready, half portion may be had. <br> <br> <br> 20/6-03 <br>