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Café Safran

Date
1913-03-13
Restaurant
Café Safran

Pages

  1. Page 1
  2. Page 2

Dishes

Cream of celery, Princesse
Consomme, egg drop
North Carolina Shad, Maitre d'Hotel
Broiled bluefish
Sea Bass Saute au Beurre Noisette
Chicken Giblets, German Style with Rice
Frankfurters
Roast Loin of Fresh Pork
Fricassee of Lamb
Roast Philadelphia Capon Farcie
Calf's brains au beurre noir
Fresh Beef Tongue, Raisin Sauce, Sultana Roast Beef
OYSTERS ON HALF SHELL
String Beans
GREEN PEAS
Sauerkraut
Mashed or boiled potatoes
Apple Strudel
French Pastry
Assorted Pies
CAMEMBERT CHEESE
ROQUEFORT CHEESE
Cream Cheese
Coffee

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.