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Rector's

Location
Rector's

498 dishes

Date
January 4, 1906

Sponsor
RECTOR'S

Place
CHICAGO, IL

Physical description
FOLDER; COL; ILLUS; 7 X 11;

Call number
1906-018

Notes
PRICED MENU BLUE STOCK; ORNAMENTAL BORDER

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Dish Page Price
Scallops, Mexicaine 4 0.75
Blue Point Cocktail (Doz/Half) 4 0.3- 0.0
Scallops, Havraise 4 0.9
Cotuits 4 0.3- 45.0
Oyster Crabs, Newburg 4 1.5
Blue Points 4 0.25- 50.0
Oyster Crabs, Maryland 4 1.5
Selects [Oysters] 4 0.3- 0.6
Cape Cods 4 0.3- 45.0
Rockaways 4 0.3- 50.0
Oyster Crabs, Louise 4 1.75
Shrewsburys 4 0.35- 0.7
Oyster Crabs, Rector 4 1.5
Crawfish, Bordelaise 4 0.75
Lynnhaven 4 0.4- 0.0
New York Counts 4 0.3- 0.6
Crawfish, Hot Or Cold 4 1.5
Pepper Roast 4 0.4- 0.8
Snails, Provencale 4 1.0
Snails, Bourguignonne 4 1.0
Shell Roast 4 0.4- 0.8
Steamed In Shell 4 0.4- 0.8
Terrapin, Baltimore 4 2.5
Fancy Roast 4 0.4- 60.0
Terrapin, Maryland 4 2.5
Steamed [Oysters], Washington Style 4 0.4- 0.8
New York Counts Stew 4 0.35
Whitefish, Broiled Or Fried 4 0.65
Whitefish, Portugaise 4 0.8
Whitefish, Planked 4 0.75
Dry Stew [Oysters] 4 0.35
Select Stew [Oysters] 4 0.35
Black Bass, Broiled Or Fried 4 0.65
Black Bass, Meuniere 4 0.9
Cream Stew [Oysters] 4 0.5
Box Stew [Oysters] 4 0.35
Fillet Of Bass, Steamed, Parsely Sauce 4 0.8
Boston Fancy Stew [Oysters] 4 0.5
Neptune Stew 4 0.5
Fillet Of Bass, Mornay 4 1.0
Shell Fried [Oysters] 4 0.4- 0.8
Oysters, Fried 4 0.35- 30.0
Filet Of Bass, Marguery 4 1.0
Blue Fish, Broiled Or Fried 4 0.65
Broiled [Oysters], Cream Or Celery Sauce 4 0.4- 0.8
Blue Fish, Baked 4 0.8
Fillet, Blue Fish, Italienne 4 0.8
Fillet, Blue Fish, Au Gratin 4 0.9
Broiled [Oysters], Mushroom Sauce 4 0.5- 1.0
Halibut, Broiled Or Fried 4 0.7
Halibut, Boiled Caper Sauce 4 0.8
Oysters Fried In Butter 4 0.4- 0.8
Salmon, Broiled Or Fried 4 0.7
Oysters Fried, Boston Style 4 0.5- 1.0
Salmon, Broiled Hollandaise Sauce 4 0.8
Rector's Combination Fry [Oysters] 4 0.5
Brook Trout, Broiled Or Fried 4 1.0
Brook Trout, Meuniere 4 1.1
Escalloped In Shell [Oysters] 4 0.5- 1.0
Finelli Fried [Oysters] 4 0.6- 1.2
Lake Trout, Broiled Or Fried 4 0.5
Newberg [Oysters] 4 0.75
Oyster Patties 4 0.5
Lake Trout, Boiled Anchovy Sauce 4 0.65
Algonquin [Oysters] 4 0.8
Waldorf [Oysters] 4 0.6- 1.2
Oysters En Brochettes 4 0.75
Cod Fish, Boiled, Oyster Sauce 4 0.75
Cod Fish, Broiled Or Fried 4 0.6
Mackeral, Fleurette 4 0.65
Mackeral, Spanish, Broiled Or Fried 4 0.6
Mackeral, Fresh, Broiled Or Fried 4 0.5
Mackeral, Fresh, Bonnefoy 4 0.75
Little Neck Clam Cocktail 4 0.3- 2.0
Little Neck Clams 4 0.25- 50.0
Mackerel, Salt, Broiled Or Fried 4 0.5
Large Clams 4 0.3- 0.6
Mackerel, Salt, Boiled Melted Butter 4 0.6
Smelts, Fried 4 0.5
Smelts, Split And Broiled 4 0.6
Little Neck Clams, Stew 4 0.35
Smelts, Italienne 4 0.75
Lake Perch, Fried With Bacon 4 0.5
Little Neck Clams, Steamed 4 0.3- 60.0
Lake Perch, Broiled 4 0.4
Frog Legs, Fried Tomato Sauce 4 0.8
Forg Legs, Provencale 4 1.0
Little Neck Clams, Roasted 4 0.3- 0.0
Frog Legs, Poulette 4 1.0
Frog Legs, Meuniere 4 1.0
Little Neck Clams, Fried 4 0.35- 0.7
Pompano, Broiled Or Fried 4 0.8
Little Neck Clams, Poulette 4 0.75
Pompano, Meuniere 4 1.0
Little Neck Clams, Creole 4 0.75
Schrod, Broiled Or Fried 4 -
Soft Shell Clams, Fried 4 0.6
Finnan Haddie, Broiled 4 0.6
Finnan Haddie, Steamed 4 0.6
Finnan Haddie, Bonne Femme 4 0.75
Soft Shell Clams, Steamed, Boston Style 4 0.75
Finnan Haddie, Delmonico 4 0.75
Soft Shell Clams, Roasted 4 0.75
Shad, Broiled Or Fried 4 -
Shad, Planked 4 -
Soft Shell Clams, Newberg 4 0.9
Shad Roe, Meuniere 4 -
Shad Roe, Broiled Or Fried 4 -
Sole (Imported), Au Gratin 4 1.5
Sole (Imported), English Fried 4 1.25
Soft Shell Clams, Mariniere 4 0.9
Minced Clams On Toast 4 0.65
Sole (Imported) Vin Blanc 4 1.5
Sole (Imported) English Normande 4 1.5
Clam Fritters 4 0.6
Fillet Of Sole, Orly 4 1.25
Fillet Of Sole, Marguery 4 1.5
Fillet Of Sole, Joinville 4 1.5
Stuffed Clams 4 0.75
Sweetbreads, Larded, Jardiniere 4 1.25
Young Onions 4 0.25
Celery 4 0.35
Radishes 4 0.25
Sweetbreads, Larded, With French Peas 4 1.25
Chow Chow 4 0.25
Cucumbers 4 0.35
Olives 4 0.25
Sweetbreads, Larded, With Mushrooms 4 1.25
Pimolas 4 0.3
Gherkins 4 0.15
German Onions 4 0.25
Sweetbreads, Larded, With Fresh Mushrooms 4 1.5
Pickles, Sour 4 0.15
Pickles, Dill 4 0.15
Pickles, Sweet 4 0.15
Sweetbreads, Larded, With Asparagus Tips 4 1.5
Pepper Mangoes 4 0.25
Stuffed Mangoes 4 0.25
Sweetbreads, Pompadour 4 1.5
Canape Of Anchovies 4 0.4
Sweetbreads, Cheron 4 1.5
Canape Of Caviar 4 0.5
Sweetbreads, Bearnaise 4 1.25
Sweetbreads, Montebello 4 1.5
Canape Moderne 4 0.5
Bon Appetits 4 0.6
Sweetbreads, Tomato Sauce 4 1.0
Sweetbreads, Broiled 4 0.8
Imported Sardines 4 0.5- 25.0
Sweetbreads, Spanish Style 4 1.0
Sweetbread Croquettes 4 0.75
Sweetbread Hash With Green Peppers 4 1.0
Consomme, In Cup 4 0.25
Sweetbreads, Stewed In Cream 4 1.0
Chicken Broth, In Cup 4 0.25
Spring Chicken, Broiled Or Fried 4 0.75- 0.0
Clam Broth, In Cup 4 0.25
Chicken Broth, Bellevue, Cup 4 0.25
Spring Chicken Saute, Chasseur 4 0.9- 1.75
Spring Chicken Saute, Marengo 4 0.9- 0.0
Chicken Gumbo, Strained, Cup 4 0.3
Spring Chicken Saute, Portugaise 4 0.9- 1.75
Consomme Julienne 4 0.25- 25.0
Clam Chowder 4 0.3- 200.0
Spring Chicken Saute, Creole 4 0.9- 1.75
Puree Of Tomatoes 4 0.25- 0.4
Mongole 4 0.25- 30.0
Potage Paysanne 4 0.25- 0.4
Spring Chicken Saute, Virginia 4 0.9- 0.0
Split Pea 4 0.25- 0.6
Potage Flower Girl 4 0.25- 0.4
Croute Au Pot 4 0.25- 0.6
Spring Chicken Saute, Provencale 4 0.9- 1.75
Bisque Of Lobster 4 0.3- 0.6
Spring Chicken, Home Style 4 0.9- 1.75
Chicken Okra Creole 4 0.3- 1.25
Clear Green Turtle 4 0.75
Spring Chicken En Casserole 4 2.0
Petit Marmite 4 0.5
Spring Chicken En Cocotte 4 2.0
Green Turtle In Cup 4 0.4
Onion Soup, To Order 4 0.4
Spring Chicken En Casserole, Rector 4 2.0
Spring Chicken, Maryland Style 4 0.9- 2.25
Live Lobster, Broiled, Chili Sauce 4 0.6- 1.1
Chicken Fricassee With Rice 4 0.9- 1.75
Squab Chicken, Broiled Or Fried 4 1.0
Live Lobster, Broiled, Stuffed 4 0.65- 1.25
Squab, Broiled Or Roast 4 0.75
Live Lobster, Steamed, Parsley Sauce 4 0.6- 0.0
Squab En Casserole 4 0.9
Cold Lobster, Mayonnaise Sauce 4 0.6- 2.0
Squab En Crapaudine 4 0.9
Broiled Deviled Lobster 4 0.65- 1.25
Squab, Paysanne 4 0.9
Stuffed Deviled Lobster 4 0.65- 1.25
Lobster Bodelaise 4 0.75- 1.5
Lobster Americaine 4 0.75- 1.75
Stewed Chicken, Spanish Style 4 1.25
Lobster A La Newburg 4 1.25
Lobster, W. W. 4 1.25
Chicken Livers Sautés, Au Madère 4 0.75
Lobster Cutlets 4 1.25
Lobster A La Francaise 4 1.25
Chicken Livers Sautés, With Mushrooms 4 0.9
Lobster Stewed In Cream 4 1.0
Chicken Livers Sautés, With Fresh Mushrooms 4 1.0
Lobster Croquettes, Cream Sauce 4 0.4- 0.75
Chicken Livers En Brochettes, Colbert 4 0.9
Deviled Crabs 4 0.5- 3.0
Chicken Livers En Brochettes 4 0.75
Stuffed Crabs 4 0.5- 1.0
Chicken Hash En Bordure 4 0.9
Stuffed Crabs A La Bell (Cold) 4 0.5- 0.0
Stuffed Crabs A La Ravigote (Cold) 4 0.5- 1.0
Chicken Hash With Green Peppers 4 0.9
Escalloped Crab Meat 4 1.0
Crab Meat, Maryland 4 1.25
Chicken Patties A La Reine 4 0.5
Crab Meat, Rector's 4 1.5
Crab Meat, Newburg 4 1.25
Vol Au Vent, Toulouse 4 0.6
Vol Au Vent, Normande 4 0.6
Crab Meat, Creole 4 1.25
Crab Meat, Mornay 4 0.8
Vol Au Vent, Financière 4 0.6
Vol Au Vent, Parisienne 4 0.6
Fresh Shrimps (Cole) 4 0.4
Shrimps, Creole 4 0.8
Tripe, Holland House Style 4 0.65
Scallops, Fried 4 0.6
Tripe Saute, Creole 4 0.6
Tripe Sauté. Lyonnaise 4 0.6
Scallops, Poulette 4 0.75
Scallops, Newburg 4 0.75
Tripe, Stewed In Cream 4 0.6
Tripe, Stewed In Cream, With Oysters 4 0.75
Scallops En Brochettes 4 0.75
Canape Lorenzo 4 0.6
Broiled Boneless Pigs Feet, Deviled Sauce 4 0.6
Flageolets 5 0.35
Quail, Roasted 5 1.0
Quail, Broiled 5 0.9
French Peas 5 0.35
Succotash 5 0.3
Quail Cocotte 5 1.25
Stewed Corn 5 0.25
Lima Beans 5 0.3
Stewed Celery 5 0.35
Quail En Casserole 5 1.25
Stewed Mushrooms 5 0.35
French String Beans 5 0.35
Partridge, Roasted 5 3.0
Partridge, Broiled 5 2.75
Boiled Onions 5 0.3
Stewed Tomatoes 5 0.25
Partridge En Casserole 5 3.25
Partridge Cocotte 5 3.25
Prairie Chicken, Broiled 5 3.0
French Fried Onions 5 0.25
Broiled Tomatoes 5 0.35
Prairie Chicken, Roasted 5 3.25
Stuffed Tomatoes 5 0.5
Woodcock, Broiled 5 1.5
Boiled Rice 5 0.2
Jack Snipe. Broiled 5 0.6
Haricots Panaches 5 0.35
Stuffed Green Peppers 5 0.5
Reed Birds Sautes 5 -
Reed Birds En Brochette 5 -
Blue Winged Teal Duck, Roasted 5 1.25
Asparagus Tips 5 0.5
Aspargus, French 5 1.0
Blue Winged Teal Duck, Broiled 5 1.0
Baldwin Island 5 0.6
Mallard Duck A La Richelieu 5 2.25
Asparagus, German 5 1.0
Cepes Bordelaise 5 0.6
Cèpes Provencale 5 0.6
Red Head Duck, Fried Hominy 5 2.25
Canvas Back Duck, Currant Jelly 5 3.25
Artichoke, Imported 5 0.6
Artichoke Barigoule 5 0.75
French Mushrooms Stewed In Cream 5 1.0
Fresh Mushrooms Sous Cloche 5 1.0
Fresh Mushrooms, Stuffed, Brodelaise 5 1.0
Westphalían Ham 5 0.4- 60.0
Virginia Ham 5 0.4- 75.0
Sugar Cured Ham 5 0.3- 4.15
Beef Tongue 5 0.3- 40.0
Baked (Potatoes) 5 0.15
Boiled (Potatoes) 5 0.15
Turkey 5 0.5- 80.0
Mashed (Potatoes) 5 0.15
Chicken 5 0.75- 125.0
Hash Brown (Potatoes) 5 0.25
French Fried (Potatoes) 5 0.2
Lyonnaise (Potatoes) 5 0.25
Boneless Squab, A La Rector 5 1.0
O'brien (Potatoes) 5 0.25
Julienne (Potatoes) 5 0.2
Sautees (Potatoes) 5 0.2
Boned Capon, A La Parisenne 5 0.5- 1.0
Bignon (Potatoes) 5 0.25
Dauphine (Potatoes) 5 0.25
Parisienne (Potatoes) 5 0.25
Game Patty St. Hubert 5 0.5- 1.0
Aspic De Foie Gras Lucullus 5 1.0
Flamande 5 0.25
Chiffonade (Potatoes) 5 0.25
Au Gratin (Potatoes) 5 0.25
Hashed (Potatoes) In Cream 5 0.25
Stewed (Potatoes) In Cream 5 0.25
Boneless Pigs Feet In Jelly 5 0.75
O'brien (Potatoes) Au Gratin 5 0.25
Larded Quail En Aspic 5 1.0
Nellie O'brien (Potatoes) 5 0.25
Saratoga Chips 5 0.15
Palestine (Potatoes) 5 0.25
Broiled Sweet Potatoes 5 0.25
Fried Sweet Potatoes 5 0.25
Tongue (Sandwich) 5 0.25
Ham (Sandwich) 5 0.25
Chicken (Sandwich) 5 0.25
Rector's Special Fried (Potatoes) 5 0.25
Creole (Sandwich) 5 0.3
Rector's Special Baked (Potatoes) 5 0.2
Caviar (Sandwich) 5 0.3
Sardine (Sandwich) 5 0.3
Club Style (Sandwich) 5 0.4
Foie Gras (Sandwich) 5 0.4
Italienne 5 0.4
Napolitaine 5 0.4
Milanaise 5 0.5
Brignoli 5 0.4
Mexicaine 5 0.4
Au Gratin 5 0.4
Crispi 5 0.4
Cavalloti 5 0.5
Lucini 5 0.4
Eggs, Benedictine 5 0.5
Boiled, Three [Eggs] 5 0.3
Fried [Eggs] With Ham 5 0.6
Eggs, Waldorf 5 0.6
Fried [Eggs] 5 0.3
Romaine [Salad] 5 0.35
Chicory 5 0.35
Head Lettuce 5 0.35
Eggs En Cocotte 5 0.4
Fried With Bacon 5 0.6
Celery 5 0.4
Potato [Salad] 5 0.3
Poached On Toast 5 0.5
Escarole 5 0.35
Eggs, Parisienne 5 0.5
Waldorf 5 0.6
Poached Anchovy Toast 5 0.5
Chiffonade 5 0.75
Water Cress 5 0.3
Eggs, Tivoli 5 0.5
Shrimp 5 0.4- 60.0
Lobster [Salad] 5 0.6- 1.0
Scrambled [Eggs] With Ham 5 0.5
Chicken [Salad] 5 0.6- 1.0
Scrambled [Eggs] 5 0.4
Eggs A La Tripe 5 0.5
Crab [Salad] 5 0.6- 1.0
Sweetbread [Salad] 5 0.75
Tomato [Salad] 5 0.4
Scrambled [Eggs] With Bacon 5 0.5
Eggs, Chipolata 5 0.5
Stuffed Apples 5 0.3- 0.6
Stuffed Tomatoes 5 0.35- 60.0
Eggs, Richelieu 5 0.5
Scrambled With Crab Meat 5 0.7
Italian [Salad] 5 0.5
Grape Fruit [Salad] 5 0.4- 0.75
Scrambled With Tomatoes 5 0.5
Eggs, Cavour 5 0.5
Russian [Salad] 5 0.75
Celery With German Onions 5 0.6
Scrambled [Eggs] With Mushr'ms 5 0.6
Eggs, Dipolomate 5 0.6
Head Lettuce With German Onions 5 0.6
Omelet Fines Herbes 5 0.5
Omelet, Plain 5 0.4
Eggs, Ribot 5 0.5
Combination Crab Salad 5 0.8
Eggs, Rector's 5 0.6
Omelet, Spanish Style 5 0.75
Combination Vegetable Salad 5 0.5
Rector's Special Salad 5 0.75
Omelet With Mushrooms 5 0.6
Omelet With Ham 5 0.45
Omelet With Bacon 5 0.45
Omelet With Chicken Livers 5 0.7
Omelet With Cheese 5 0.45
Omelet With Asparagus Tips 5 0.65
Golden Buck 5 0.5
Omelet Rhum 5 0.6
Welsh Rarebit 5 0.4
Omelet With Jelly 5 0.5
Omelet Au Kirsch 5 0.6
German Pan Cake 5 0.75
French Pan Cakes 5 0.5
Yorkshire Buck 5 0.6
Scotch Woodcock 5 0.5
Pears 5 0.2
Mince [Pie] 5 0.15
Apples 5 0.15
Apple Pie 5 0.1
Oranges 5 0.25
Cocoanut 5 0.1
Bananas 5 0.2
Lemon Meringue 5 0.1
Peaches 5 0.2
Pineapple 5 0.25
Peach [Pie] 5 0.1
Custard 5 0.1
Malaga Grapes 5 0.3
Fruit Salad 5 0.75
Assorted Fruits 5 0.3
Grape Fruit 5 0.3- 2540.0
Chocolate Eclairs 5 0.25
Choux A La Creme 5 0.4
Meringue Chantilly 5 0.15
Meringue Glacee 5 0.25
Stewed Prunes 5 0.15
Champagne Jelly 5 0.3
Strawberry [Preserves] 5 0.25
Macedoine De Fruit 5 0.25
Figs 5 0.25
Bar Le Duc Jelly 5 0.5
Crème Caramel 5 0.25
Cup Custard 5 0.15
Pudding, Diplomate 5 0.25
Currant Jelly 5 0.2
Cafe Parfait 5 0.3
Guava Jelly 5 0.3
Apple Marmelade 5 0.2
Parfait A La Rector's 5 0.4
Charlotte Russe 5 0.2
Orange Marmelade 5 0.25
Charlotte A La Rector's 5 0.35
Strawberry Mousse 5 0.3
Biscuit Tortoni 5 0.35
Omelet Soufflee 5 0.75
Neufchatel 5 0.2
Assorted Cakes 5 0.25
Swiss [Cheese] 5 0.2
Gorgonzola 5 0.25
Edam 5 0.2
Stilton 5 0.3
Brie 5 0.2
Vanilla [Ice Cream] 5 0.25
Port Du Salut, Camembert 5 0.3
Roquefort 5 0.25
Strawberry [Ice Cream] 5 0.25
Chocolate [Ice Cream] 5 0.25
Pistachio [Ice Cream] 5 0.25
American Herkimer Co., N. Y. 5 0.15
Philadelphia Cream Cheese 5 0.2
Neapolitan 5 0.25
Biscuit Glace 5 0.3
Mignonne 5 0.3
Tutti Frutti 5 0.3
Alaska 5 0.5
Coupe St Jacque 5 0.4
Cup [Coffee] 5 0.1
Per Pot [Coffee] 5 0.25
Demi Tasse 5 0.1
Lemon [Ices] 5 0.2
Orange [Ices] 5 0.2
Tea, Small Pot 5 0.15
Tea, Large Pot 5 0.25
Maraschino [Sherbet] 5 0.25
Chocolate, Pot 5 0.25
Au Kirsch [Sherbet] 5 0.25
American Breakfast Tea 5 0.25
Creme De Menthe [Sherbet] 5 0.25
Cream, Per Glass 5 0.15
Rum [Sherbet] 5 0.25
Cocoa, Pot 5 0.25
Brown Bread, Toasted 5 0.15
Prunelle 5 0.25
Milk, Per Glass 5 0.1
Crackers And Milk 5 0.15
Crackers And Cream 5 0.3
English Muffins, Steamed Or Toasted 5 0.15
Dolgorouski 5 0.25
Favorite [Punch] 5 0.25
Bailey's Beaten Biscuit, Toasted 5 0.1
Romaine [Punch] 5 0.25
Stanley 5 0.25
Dry Toast 5 0.1
Milk Toast 5 0.25
Cream Toast 5 0.35
Lalla Rookh 5 0.25