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Italian Line

Date
1935-01-28
Restaurant
Italian Line
Physical description
25x19cm folded; 25x38cm open

Pages

  1. Page 1
  2. Page 2

Dishes

Broiled Dorade, Anchovied butter
Pigeon Pie English Style
Ravioli Genoese
SPAGHETTI MATRICIANA
Spaghetti Bolognaise
Chocolate Ice Cream
CARAMEL ICE CREAM
Beetroots salad
Lettuce Salad
Potato salad
Escarole Salad
Endive Salad
Oysterplant Salad
Mayonnaise Sauce
Tartare Sauce
Cranberry Sauce
Horseradish Sauce
Cumberland Sauce
Mint Sauce
Lobster Mayonnaise
Cold Roastbeef
English Pastry
Baba with rhum
S. Honore Cake
Vegetable Consomme
Cream of Leeks with Rice
Madrilene Jelly
Clear pastina
Consomme (hot or cold)
Hamburger Steak
Cold Sea bass, Mayonnaise sauce, Cucumbers
Fillets of Shad Orly
Lamb Saddle Boulangere
Eggs Scrambled with chicken livers
Poached Florentine
Omelet Agnes Sorel
Capon galantine
Peperoni Antibese
Prosciutto crudo
Salame di Cremona
Aringhe Bismarck
Maionese di Salmone
Filletti d'Acciuga
Tonno all'olio
Olive
Consumato naturale (caldo o freddo)
Ristretto Pastina
Gelatina Madrilena
Consumato con Legumi
Crema di Porri con Riso
Ravioli alla Ligure
Spaghetti alla Matriciana
rimestate con Fegatini di Pollo
affogate Fiorentina
Orata alla griglia, burro d'Acciuga
Omelette Agnes Sorel
Filetti di Mostella Orly
Cernia fredda, salsa Maionese e Cetrioli
Pate di Piccione all'Inglese
Steak Amburghese
Sella d'Agnello alla Fornaia
Costolette di Vitello
Chop di Montone
Chop di Maiale
Costolette d'Agnello - Pomodoro - Peperoni
Fagioli di Lima al burro
Spinaci alla Crema
Piselli freschi
Patate: al forno
Tacchino allo spiedo
Lingua salmistrata
Lonza di vitello
Arista di maiale
Bue salato
Polli novelli
Zampone di Modena
Galantina di cappone
Roastbeef
Maionese d'Astaco
Lattuga
Ensalada Patate
Scorzonera
Indvia
Scarola
Barbabietole
Maionese
Tartara
Suggestion - Appetizers, Ravioli Genoese, Broiled Dorade, Anchovied Butter, Hamburger Steak, Creamed Spinach, Fresh Peas, Baked Potatoes, Saint Honore Cake
Cioccolato, Ananas, Vaniglia, Ciliege, Caramello
Formaggi assortiti
Cestini di Frutta
Caffe
Baba al Rhum
Torta S. Onorato
Pastine Inglesi
Compote of fruits
Stewed prunes
Baskets of Fruits
Coffee
Assorted cheese
Mutton Chops
Pork Chops
Peppers
Tomatoes
FRESH PEAS
Potatoes: Mashed
Creamed Spinach
Baked Potatoes
Lamb Cutlets
Veal Cutlets
Turkey
Ox Tongue
Loin of Veal
Sweet Potatoes
Fried Potatoes
Boiled potatoes
Chip Potatoes
Peppers Antiboise
Bismark Herring
Cremona's Salami
Filleted Anchovies
Tunny Fish in Oil
Praga Ham
Salmon mayonnaise
Gamberetti
Fiocchi de Granchio
Pompelmo
Shrimps
Crab Flakes
Grape fruit
Tomato Juice
Clams juice
Buttered Lima Beans
Olives
Celery
Radishes
Ribes
Cumberland
Menta
Rafano
Ananas
Vaniglia
Giliege,
Caramello
Mele e Pere al forno
Composta allo Siroppo
Fruit salad with Kirsch
Baked Apples and Pears
PRUGNE COTTE
Stuffed Leg of Pork
Ribs of Pork
Corned beef
Spring chicken
Macedonia di Frutta al Kirsch
Sedano
Ravanelli
Spaghetti alla bolognese
Sauerkraut Juice
Patate Bollite
Patate Purea
Patate cip
Patate dolce
Patate Fritte

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.