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The Commodore Hotel

Date
1933-05-16
Restaurant
The Commodore Hotel
Physical description
19.5x14cm

Pages

  1. Page 1

Dishes

Grapefruit Raifraichi
Celery a la Grecque
Cream of Corn Soup
Veal broth, Printanier
Celery [soup]
Ham omelette
Filet of Sole, Amandines
Beef Hungarian Goulash
Spring Lamb Chop, Champvallon
Calf's Liver saute, fines herbes
Broiled Egg Plant Steak with Deerfoot Sausages
Fresh Vegetable Luncheon with Lobster Cutlet
Potato au gratin
Creamed Spinach
Boiled potato
Boiled Onions, Cream Sauce
Lettuce and Tomato Salad
Assorted Rolls
MELBA TOAST
Rice Soufflet, Montmorency, Cream Sauce
Chocolate Custard Pie
New England Apple
Tea
Coffee
Milk

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.