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Rector's

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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

Map this menu!

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