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Hotel Knickerbocker

NEW YORK

Date
1907-01-18
Restaurant
Hotel Knickerbocker
Place
NEW YORK
Venue
COMMERCIAL
Event
DINNER
Physical description
FOLDER; ILLUS; 8.25 X 11.5;

Pages

  1. Page 1
  2. Page 2
  3. Page 3
  4. Page 4

Dishes

Page 1

Carle Du Jour
Hotel Knickerbocker New Yourk

Page 2

Scallops Alexandra
Beefsteak and kidney pie
Oeufs Florentine
Halibut Fermiere
Poule-au-Pot
Oeufs Georgette
Bass a l'Arlesienne
Tripe a la Mode de Caen
Marmite Rossini
Timbale de Sole, Carlton
Oeufs Portugaise
Pompano Galiera
Guinea Hen a la Bohemienne
Consomme Cooper au vermicelle gratine
Casserolette de Lobster Knickerbocker
Rossolnick aux agourtzamis
Oeufs Bourguignonne
Kingfish a la Meduse
Bouef Flamande
Oeufs d'Orleans
Stschi a la Livonienne
Aiguillette de Bass, Mireille
Oeufs Washington
Bouillabaisse
Germiny
Filets de Sole, Veronique
Navarrin aux legumes
Veloute de Volaille, Curzon
Flan de Kingfish, Cubat
Oeufs a la Reine
Pieds de Mouton, Poulette
Poulet a la Batthyanyi

Page 3

Snowball Ice Cream Souvenir
Cavier d'Astrakhan
Buzzard's Bay
Buzzard's Bay
BLUE POINTS
cape cod
Little Neck clams
Cotuits
Grape Fruit Cocktail
Mackerel in Oil
Norwegian Sardines
Herrings a la Hollandaise, p. p.
Stuffed Egg a la Venitienne (1)
Tomato, Knickerbocker (1)
Smoked Salmon in slices
Supreme of grape fruit
Celery
Celery
Westphalían Ham
Grape Fruit, Half
Lyons sausage
Anchovy Salad
Shrimp a la Parisienne, p.p.
Germiny
Le Pot au Feu de Famille
Clear green turtle
Consomme Brunoise with barley
Consomme Mirette
Cream of Smelts with oysters
Strained gumbo
Gumbo a la Creole
Filet of English Sole, Veronique
Pompano Viennoise aux cepes
Striped Bass a la Suchet
Pilaff of Scallops a la Cora, p.p.
Coquille of Lobster, Waleska (1)
Frogs' Legs, Bourguignonne
Terrapin, Maryland
Braised Imported Veal, peas a l'etuvee and potatoes, p.p.
Calf's head en tortue
Sweetbread, Eugenie (1)
Half Chicken, Diva
Tournedos, Favorite (1)
Fresh Goose Livers a la Rossini (1)
Squab Guinea Hen, Grandmere
Saddle of English Hare a la Russe with string beans, p.p.
Pate de Foie-gras, p.p.
Mousse of Ham, p.p.
Boned Squab a la Rossini
Terrine de Canard, Rouennaise, p.p.
Supreme of chicken, Jeannette
Virginia Ham
Roast Lamb
Ribs of Beef (1 slice)
Poulet en casserole, bonne femme
Vermont Turkey, cranberry sauce
Chicken Casserole, Woodmansten
Squab Chicken
Jumbo Squab
Squab guinea chicken
Boston Duck
Milk-fed Guinea Chicken
Red-head duck
Teal duck
Mallard Duck
Canvasback Duck
Ruddy Duck
Hot House Asparagus
Asparagus, Argenteuil
Artichokes
Oyster Bay asparagus
Celery braise a la moelle
GREEN PEAS
Rice en Pilaff
String Beans
Bermuda Onion, cream sauce (1)
Spinach with cream
Spinach à l'Anglaise
Spaghetti au Gratin
Endive Flamande
Stuffed Sweet Pepper
Parsnips a la poulette
Brusselles Sprouts
Pommes sautees
Pommes Lyonnaise
Pommes Persillees
Pommes Dauphine
Pommes Parisienne
Cauliflower
Stuffed tomatoes
Chicory Salad
Escarole Salad
Knickerbocker Salad
Romaine Salad
Alexander Salad
Florida Salad
TURQUOISE Salad
Macedoine salad
Russian salad
Endives Salad
Ecossaise Salad
Victoria Salad
Knickbocker Ice Cream Souvenir
Pudding aux noisettes
Souffle Glace, Marie Brizard
Croute aux perles
Profiterolles au chocolat
Marrons glaces
Peach, Melba (1)
Patisserie, Parisienne (1)
Macedoine de fruits
Petit Fours
Friandises
Cafe Parfait
Tutti-Frutti
Nesselrode Pudding
Coupe aux Marrons
Biscuit Tortoni
Coupe St. Jacques
Vanilla Ice
Lemon Ice
Orange ice
Chocolate Ice
Coffee ice
Caramel ice
Port du Salut cheese
Roquefort
English Cheddar
Gruyere
Gervais
Gorgonzola
Pont l'Eveque cheese
Confiture de Bar-le-Duc
Coulommiers
Grapes: Malaga
Fresh Strawberries
Tangerines (1)
Pear (1)
Apples
Demi Tasse Coffee
Turkish Coffee
Special Coffee
Pot of Coffee with Cream

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.