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Exposition Française de Londres, inauguration dinner of Restaurant Brébant, menu, June 3, 1890, Earl's Court

Information

Date
1890-06-03
Description
Note: Le Brétan is a hotel and restaurant in Paris; this inauguration dinner occurred in London during the "Exposition Française de Londres" at Earl's Court Menu insert: Wine lists Restaurant: Earl's Court Exhibition Centre Location: London, England
Digital ID
men001023
Permalink
http://n2t.net/ark:/62930/d10c4t22z
Details
Alternative Title
Exposition Française de Londres, dîner eínauguration du Restaurant Brébant
Subject
Cooking, French
Time Period
1890s (1890 - 1899)
Place
London
Resource Type
Text
Material Type
menus
Source
Exposition Française de Londres, inauguration dinner of Restaurant Brébant, menu, Earl's Court, 1890 June 03
Digital Project
Menus: The Art of Dining
Citation

men001023. 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/d10c4t22z

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
7 1/2 x 4 7/8 inches
259 bytes
Language

French

Format
image/tiff

Men001023 <br> <br> <br> Exposition Francaise, <br> DE LONDRES, EARL’S COURT. <br> DINER D’INAUGURATION <br> Du Restaurant Brebant, <br> 3 JUIN, 1890. <br> <br> <br> VINS. <br> Sherry <br> Amontillado. <br> <br> <br> Meursault. <br> <br> <br> Medoc, 1872. <br> <br> <br> Mouton Rothschild… 1880 <br> <br> <br> G.H. Mumm.. 1880. <br> <br> <br> Pommery & Greno, 1880. <br> <br> <br> Clos Vougeot, 1870 <br> <br> <br> Chateau Margaux, ‘48 <br> <br> <br> Port Wine, commendatore <br> <br> <br> Grande fine Champagne, Hennessy. <br> <br> <br> MENU <br> <br> <br> Hors d’Oevre varies. <br> <br> <br> Potages Bisque d’Ecrevisses. <br> <br> <br> Consomme de Volaille Princesse. <br> <br> <br> Saumon Genevoise at Hollandaise. <br> <br> <br> Filet de Boeuf a la Richelieu. <br> <br> <br> Poularde braisee a la Godard. <br> <br> <br> Langouste a la Parisienne. <br> <br> <br> Sorbet au Champagne. <br> <br> <br> Cailles de Vigne roties. <br> <br> <br> Salade Romaine.. <br> <br> <br> Asperges d'Argenteuil, sauce mousseline. <br> <br> <br> Bombe Brebant. <br> <br> <br> Petits Fours. <br> <br> <br> DESSERT. <br>