Hotel Cecil, menu, pages 2-3

Men001107-002 <br> <br> <br> VINS. <br> Fine Old Oloroso <br> <br> <br> Berncastler Doctor <br> <br> <br> Pommery & Greno, Extra Sec. 1884 <br> <br> <br> Piper Heidsieck, Tres Sec, 1892 <br> <br> <br> Chateau Pichon, Longueville, 1878 <br> <br> <br> Royal Port, 1842 <br> <br> <br> Hotel Cecil BRandy, 1865 <br> <br> <br> Liqueurs. <br> <br> <br> MENU. <br> <br> <br> Oeufs de Pluviers <br> Crevettes Roses <br> <br> <br> Tortue Claire <br> Puree St. Germain <br> <br> <br> Truite Saumonee Sauce Nantua <br> Souffle de Crabe <br> <br> <br> Ris de Veau Leopold <br> Ortolans a la Rothschild <br> <br> <br> Selle de Presale Renaissance <br> Pommes Nouvelles <br> Boeuf Derby, Sauce Cumberland <br> <br> <br> Sorbet au Champagne <br> <br> <br> Poularde a la Truffe <br> Salade Nicoise <br> <br> <br> Asperges d’Argenteuil, Sauce Mousseline <br> <br> <br> Timable de Fraises à la Portugaise <br> Ananas Glace dans son Fruit <br> <br> <br> Canape Ivanhoe <br> <br> <br> Dessert. <br> <br> <br> Cafe. <br>