Search the Special Collections and Archives Portal

Galt House, menu, Tuesday, November 28, 1882

Information

Date
1882-11-28
Description
Restaurant: Galt House (Louisville, Ky.) Location: Louisville, Kentucky, United States
Digital ID
men000893
Permalink
http://n2t.net/ark:/62930/d1sf2mv0w
Details
Subject
Cooking, French
Time Period
1880s (1880 - 1889)
Place
Louisville
Resource Type
Text
Material Type
menus
Source
Galt House, menu, 1882 November 28
Digital Project
Menus: The Art of Dining
Citation

men000893. 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/d1sf2mv0w

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
3 1/2 x 4 1/4 inches
277 bytes
Language

English

Format
image/tiff

Men000893 <br> <br> <br> GALT HOUSE, <br> Tuesday, Nov. 28, 1882, <br> <br> <br> DINNER <br> <br> <br> SOUP. <br> Chicken with Tomato, <br> Consomme’ au Sago. <br> <br> <br> FISH. <br> Boiled Mackinaw Trout, Lobster Sauce. <br> Parisienne Potatoes <br> <br> <br> BOILED. <br> Bacon and Greens, <br> Beef, with Vegetables. <br> <br> <br> ROAST. <br> Sirloin of Beef, <br> Turkey, Cranberry Sauce, <br> Loin of Lamb <br> <br> <br> “CATAWBA SORBET.” <br> <br> <br> ENTREES. <br> Saute of Turkey Wings, Oyster Sauce, <br> Civet of Venison, Port Wine Sauce, <br> Salmi of Goose, with Turnips. <br> Small Patties, a la Financiere. <br> <br> <br> COLD DISHES. <br> Potato Salad, <br> Spiced Beef, <br> Lambs’ Tongues, Cold Slaw. <br> <br> <br> VEGETABLES. <br> Stewed Parsnips, <br> Boiled, Mashed and Sweet Potatoes, <br> Boiled Rice, <br> Stewed Tomatoes, Turnips, <br> Pickled Beets. <br> <br> <br> DESSERT <br> Chocolate Souffla, Cream Sauce, <br> Peach Pie, Pumpkin Pie, Lady Cake, <br> White Currant Cake, Egg Kisses, Frozen Vanilla Custard. <br> <br> <br> Fruits in Season. <br> CHEESE. <br> Roquefort, <br> Edam, <br> American. <br> <br> <br> FRENCH COFFEE <br>