Search the Special Collections and Archives Portal

House of Savoy Royal Family residence, menu, February 25, 1884

Information

Date
1884-02-25
Description
Note: Includes wine list. Illustration on side of menu features cherubs, crossed cutlery and a woman standing on a pedestal and holding a platter. Crown with ribbons labeled "FERT" at top of menu Menu insert: Wine lists Restaurant: House of Savoy Royal Family residence Location: Rome, Italy
Digital ID
men000473
Permalink
http://n2t.net/ark:/62930/d1db7w63k
Details
Alternative Title
Menu, Rome, 25 Fevrier, 1884
Contributor
Contributor: Lit. Bruno e Salomone (Rome, Italy)
Subject
Cooking, French
Time Period
1880s (1880 - 1889)
Place
Rome
Resource Type
Text
Material Type
menus
Source
House of Savoy Royal Family residence, menu, 1884 February 25
Digital Project
Menus: The Art of Dining
Citation

men000473. 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/d1db7w63k

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
4 3/4 x 7 inches
412 bytes
Language

French

Format
image/tiff

Menu <br> Rome 25 fevrier. 1884 <br> Consommé de volaille <br> Petites bouchees princesse <br> Croustades aux anchois sandwicks de pulets et petites et petits a la duchesse <br> Saumons de la loire a la venitienne <br> Supremes de perdreaux et becasses aux truffes du perigord <br> Jambons de yorck a la gelee <br> Pates de foie-gras de strasbourg <br> Chapons bressans rôtis salade de légumes à l’ italienne <br> Biscuits glacés aux mirabelles <br> Corbeilles de nougats garnies <br> Vins <br> Mouton rothschild <br> Liebfraumilch <br> Champagne montebello <br>