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Hotel Pierre

Location
Hotel Pierre

213 dishes

Date
February 24, 1933

Sponsor
Hotel Pierre

Physical description
34x21.5cm

Call number
1933-0087_wotm

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Dish Page Price
Appetizer 1 -
Soup Or Consomme 1 -
Egg, Fish, Or Entree (Ready) Dish 1 -
Fish 1 -
Salad 1 -
Dessert 1 -
Coffee 1 -
Clam Chowder 2 0.35
Consomme Colbert 2 0.35
Cream Of Lobster 2 0.4
Soupe A L'oignon 2 0.35
Chicken Gumbo Creole 2 0.4
Omelette Aux Fines Herbes 2 0.6
Poached Egg Au Vin Rouge 2 0.5
Egg Cocotte A L'estragon 2 0.4
Stuffed Eggs Chimay 2 0.5
English Sole, Parisienne (For 2) 2 2.75
Sea Bass, Maire 2 1.0
Filets Of English Sole En Goujon 2 1.25
Pompano Grand Duc 2 1.1
Toncon Of Halibut, Mirabeau 2 1.0
Bluefish Saute, Bordelaise 2 1.1
Lynhavens 2 0.5
Brook Trout Au Court Bouillon 2 1.1
Smelts Sur Le Plat 2 1.0
Robbins Island 2 0.45
Whitebaits Au Citron 2 0.9
Scallops, Americaine 2 1.1
Cape Cods 2 0.45
Baked Oysters, Casino 2 0.9
Devil Crabs 2 1.0
Bluepoints 2 0.4
Broiled Baby Lobster 2 1.75
Cherrystones 2 0.45
Terrapine Maryland Or Baltimore 2 2.5
Snails Bourguignonne 2 1.0
Little Necks 2 0.4
Clam Juice Cocktail 2 0.3
Tomato Juice Cocktail 2 0.3
Boneless Shad And Roe, Veronique 2 1.1
Lobster Cocktail 2 1.25
Prime Ribs Of Beef, Peas And Carrots In Cream 2 0.9
Crab Flake Cocktail 2 1.0
Ox Tail Stew, Bourgeoise 2 0.9
Cocktail Sauce 2 0.05
Chicken Patty A La Reine 2 1.1
Broiled Country Sausages, Risotto Milanaise 2 0.9
Gnocchi A L'italienne 2 0.8
Vegetable Luncheon 2 1.25
Imported Caviar 2 2.5
Milk Fed Chicken Saute With Morilles (For 2) 2 4.0
Hors D'oeuvre, Assortis 2 -
Small Sirloin Of Beef, Bercy 2 2.0
Calf's Head, Vinaigrette 2 0.9
Westphalían Ham 2 1.0
Escalope Of Sweetbread A La Romaine 2 1.5
Chicken Liver Au Madere 2 0.9
Salami, Italien 2 0.5
Royal Squab Saute Minute 2 2.0
Breaded Lamb Chops, Reforme 2 1.5
Ripe Olives 2 0.35
Queen Olives 2 0.3
Squab Chicken, Diable 2 1.75
Leg Of C Hicken A L'anglaise 2 1.0
Supreme Of Grapefruit 2 0.65
Mixed Grill 2 1.25
Lamb Chops (2) 2 1.5
Artichauts A La Grecque 2 0.75
Small Tenderloin 2 2.0
Smoked Salmon 2 0.6
English Lamb Chop 2 1.25
Milk Fed Chicken 2 3.5
Feuille Suedoise 2 0.6
Sirloin Steak (P. P.) 2 1.75
Celery, Plain 2 0.35
Royal Sweetbread 2 1.75
Brochette Of Chicken Liver 2 0.6
Celery, Stuffed 2 0.5
Steak Minute 2 1.75
Lamb Kidneys, Potatoes Julienne 2 1.0
Tomato, Parisienne 2 0.6
Honeydew Melon 2 0.6
Terrine Of Goose Liver Of Strasbourg 2 2.0
Lobster Salad 2 1.75
Romaine And Grape Fruit 2 0.6
Chicken Salad 2 1.5
Crab Flakes Salad 2 1.25
Fruit Salad 2 0.65
Imported Prague Ham 2 1.25
Virginia Ham 2 1.0
Tongue 2 0.8
Nicoise Salade 2 0.6
Sliced Chicken 2 1.5
Supreme Of Chicken, Jeannette 2 1.5
Alma Salad 2 0.65
Wing Of Chicken With Virginia Ham 2 1.5
Veal And Ham Pie 2 1.0
Japonaise Salad 2 0.6
Spring Lamb 2 1.0
Calavo Alligator Pear (1/2) 2 0.65
Prime Ribs Of Beef 2 1.0
Galantine Of Capon, Truffled 2 1.75
Cresson Salad 2 0.4
Long Island Duckling (Half) 2 2.5
Yorkshire Ham, Sauce Cumberland 2 0.8
Assorted Cold Meat With Chicken 2 1.6
Tomato Salad 2 0.45
Assorted Cold Meat 2 1.5
Hearts Of Lettuce Salad 2 0.45
Pierre Salade 2 0.6
Romaine Salad 2 0.45
Chiffonnade Salad 2 0.5
Florida Asparagus 2 1.25
Fresh Vegetable Salad 2 0.6
New Peas 2 0.6
Oyster Bay Asparagus 2 0.7
Cauliflower 2 0.75
Bruxelles Sprouts 2 0.45
Rachel Salad 2 0.6
Corn 2 0.4
Artichoke 2 0.6
Endive Au Parmesan 2 0.55
Cucumber Salad 2 0.45
Mushrooms On Toast 2 1.0
Heart Of Palm, Mornay 2 0.9
Gratin Of Mushrooms 2 1.0
Egg Plant Au Gratin 2 0.5
Broccoli 2 0.7
Braised Lettuce 2 0.55
Escarole Salad 2 0.45
Macedoine Of Fresh Vegetable 2 0.75
Carrots Vichy 2 0.4
Chicory Salad 2 0.45
Beets In Butter 2 0.4
Small Onions In Cream 2 0.4
Stuffed Tomato 2 0.6
Endive Salad 2 0.45
Egg Plant A L'orientale 2 0.7
Succotash 2 0.6
New String Beans 2 0.6
Lima Beans 2 0.6
Field Salade 2 0.45
French Peas 2 0.5
Plain Spinach In Cream 2 0.4- 0.5
Peas A La Francaise 2 0.6
Celery With Marrow 2 0.7
Pommes De Terre Lyonnaise 2 0.3
Pommes De Terre Baked 2 0.3
Pommes De Terre Stuffed 2 0.35
Pommes De Terre Au Gratin 2 0.4
Pommes De Terre Maitre D'hotel 2 0.4
Pommes De Terre Saute 2 0.3
Pommes De Terre Souffle 2 0.35
Pommes De Terre French Fried 2 0.3
Pommes De Terre Mashed 2 0.3
Pommes De Terre Macaire 2 0.4
Pommes De Terre Persille 2 0.3
Grapes 2 0.6
Sweet Potatoes, Grilled 2 0.3
Sweet Potatoes, Louisiana 2 0.45
Sweet Potatoes, Imperial 2 0.5
Sweet Potatoes Baked 2 0.3
Fresh Pineapple 2 0.5
Apple 2 0.2
Fresh Stewed Peaches 2 0.7
Orange 2 0.25
Assorted Fruit Tarts 2 0.25
Macaroon Custard Pie 2 0.25
Banana 2 0.15
Pudding Gastronome 2 0.35
Pear 2 0.25
Apple Pie 2 0.25
Coupe St. Jacques 2 0.6
Nesselrode Pudding 2 0.6
Peach (1) 2 0.25
French Pastry 2 0.15
Viennese Pastry 2 0.15
Petits Fours 2 0.3
Compote 2 0.5
Assorted Cup Custard 2 0.3
Peach Melba 2 0.75
Strawberries With Cream 2 0.45
Stewed Fresh Rhubarb 2 0.4
Strawberry Ice Cream 2 0.4
Vanilla Ice Cream 2 0.4
Coffee Ice Cream 2 0.4
Chocolate Ice Cream 2 0.4
Pistachio Ice Cream 2 0.4
Pineapple Ice 2 0.35
Lemon Ice 2 0.35
Raspberry Ice 2 0.35
Orange Ice 2 0.35
Coeur A La Creme With Bar Le Duc 2 0.75
Assorted Cheese 2 0.45
Demi Tasse 2 0.2
Demi Tasse With Cream 2 0.25
Demi Tasse Sanka (Caffein Free) 2 0.3
Kaffee Hag 2 0.35
Lederle Acidophilus Milk 2 0.4
Fresh Milk 2 0.25
Hotel Pierre Special Coffee With Cream 2 0.35
Notice To Patrons 3 -
The Prohibition Law Provides That Any 3 -
Room Or Building In Which Intoxicating 3 -
Liquor Is "Kept" May Be Padlocked As A 3 -
Common Nuisance, And The Courts In Some 3 -
Cases Have Held That This Includes Liquor 3 -
Brought Into The Premises By Patrons. A 3 -
Violation Of The Law May Subject You As 3 -
Well As Ourselves To Severe Penalties. In 3 -
Order To Avoid Embarrassing Situations, We 3 -
Shall Appreciate Your Co Operation In A 3 -
Strict Observance Of The Law. 3 -