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Grand Hotel Terminus menu

Information

Date
1870 to 1933
Description
Note: No date on menu Restaurant: Grand Hotel Terminus Location: Rue St. Lazare, Paris, France
Digital ID
men001172
Permalink
http://n2t.net/ark:/62930/d10k26t73
Details
Subject
Cooking, European
Time Period
1870s (1870 - 1879)
1880s (1880 - 1889)
1890s (1890 - 1899)
1900s (1900 - 1909)
1910s (1910 - 1919)
1920s (1920 - 1929)
1930s (1930 - 1939)
Place
Paris
Resource Type
Text
Material Type
menus
Source
Grand Hotel Terminus, menu, approximately 1880 to 1920
Digital Project
Menus: The Art of Dining
Citation

men001172. 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/d10k26t73

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
6 1/8 x 4 1/8 inches
260 bytes
Language

French

Format
image/tiff

Men001172 <br> <br> <br> GRAND <br> HOTEL TERMINUS <br> <br> <br> COLLATION <br> A 4 FRANCS <br> Consomme <br> Viandes froides assorties <br> Poulet froid ou chaud <br> Salade de Legumes <br> Dessert <br> Vin de Bordeaux <br> Cafe et Liqueurs <br> <br> <br> SOIRÉE <br> A 5 FRANCS <br> Glaces GAteaux <br> Sandwichs <br> Sirops assortis <br> Punch <br> Consomme <br> Chocolat <br> <br> <br> SOIRÉE AVEC BUFFET <br> A 6 FRANCS <br> Glaces <br> Gateaux <br> Sandwichs <br> Sirops assortis <br> Punch <br> Consomme <br> Chocolat <br> Vin de Bordeaux <br> Avec Champagne 7 fr. <br> <br> <br> SOIRÉE AVEC BUFFET <br> A 10 FRANCS <br> Glaces <br> Gateaux <br> Sandwichs <br> Sirops assortis <br> Punch <br> Consomme <br> Chocolat <br> Volaille a la gelee <br> Filet de Boeuf <br> Jambon d’York <br> Galantine de Volaille <br> Vin de Bordeaux <br> Champagne <br> <br> <br> SOIRÉE AVEC SOUPER <br> A 10 FRANCS <br> Rafraîchissements pour la Soirée <br> Glaces <br> Gateaux <br> Sirops assortis <br> Punch <br> <br> <br> Menu de Souper <br> <br> <br> Consomme <br> Mayonnaise de Poisson Viandes froides assorties <br> Poulet a la gelee <br> Salade Russe <br> Glace <br> Dessert <br> Vin de Bordeaux <br> Chapagne <br>