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The Chung Collection

Menu from Empress Hotel Canadian Pacific Railway Company. Canadian Pacific Hotels. The Empress Hotel 1929

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Array /
Cmpre&s; ?|otel
Victoria, J5.C.
y
-'—-"«■■ BILL OF FARE
Hors D'Oeuvres Varies 75
Fresh Caviar 90
Canape Moscovite  75
Anchovies  45
Antipasto   60
Mixed  Pickles 20
Pickled  Onions  '. 20
Bengal Club Chutney 20
HORS D'OEUVRES
Roquefort Stuffed Celery	
Pate de Foie Gras	
Sardines, per portion 	
Stuffed   Celery   	
Celery 	
PICKLES
.55
.75
.50
.45
.35
Indian Mango Chutney 20
Stuffed Mangoes 20
SHELL FISH—When in Season
Almonds  35
Stuffed Olives  35
Queen Olives  25
Ripe Olives, Extra Fancy 25
Fruit Cocktail  55
Chow Chow   .20
Gherkins  20
Dill Pickles  20
Esquimalt Oysters, Poulette .80
M or nay.. .80
Bourgui-
gnone .70
Stewed in
Milk 60
Cream. .70
Fried 75
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Esquimalt   Oysters   on   half
shell 50
Crab, Devilled  70
Crab  Flakes Ravigotte 65
Cocktail  45
Cracked Crab  60
Ravigotte or Mayonnaise Sauce   10c
Little   Neck   Clams,   stewed
in  Cream  50
Little Neck Clams, Steamed .55
Little  Neck  Clams,  on  half
shell --  .40
Olympia Cocktail  5 0
Shrimp Cocktail .......: 45
Shrimps   in   Shell    45
Special Dressing  20
Green Turtle, per cup 45
Bortch a la Russe  45
Clam Chowder  30
Mock  Turtle   30
Mulligatawny    30
Bovril, cup  25
Onion Soup au Gratin  35
Potage   Jubile    25
Ambassadeur 25
Omelette with  Mushrooms.. .60
with Asparagus Tips .65
with Cheese  55
with Oysters  65
Spanish    65
Ham  65
Fines  Herbes   50
Plain   45
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SOUPS
Potage Longchamp  25
Mongol  25
Cream of Chicken  25
Cream of Peas  25
" Tomato  25
Clam Broth in cup 25
Tomato  Broth  .... 30
EGGS
Eggs, Benedict  55
"      Vienne    80
Meyerbeer    55
Bacon or Ham  65
Cocotte in Cream 50
au  Beurre  Noir 55
(1),   Ham   or   Bacon.. .45
a la Tripe  55
Chicken   Okra 30
Chicken Gumbo in cup  30
Chicken Bro:h in cup 40
Consomme  Belle Vue  25
Demi Deuil  25
Hot or Cold  25
Printanier    25
Vermicelli    25
Julienne    25
Eggs,
<<
a
a
a
a
Filet of Sole, Fried 65
"      Meuniere 65
Flounder, Fried  65
" Meuniere  65
Salmon, Boiled   .65
Broiled 65
Codfish, Egg Sauce  .65
Broiled Rock Cod 65
Chicken, a la King 1.10
Half, Maryland  1.25
Minced, Tetrazzini .90
Fricassee with Rice .90
Curried, Bombay 1.00
it
a
Porterhouse Steak (for one)..2.00
"     (for two)..3.90
Chateaubriand   (for   2) 2.50
Chateaubriand (for 3) 3.70
Extra  Sirloin   3.20
Double Sirloin  2.20
Small Sirloin 1.10
Small Tenderloin  1.25
FISH
Halibut,   Boiled   65
Broiled   .65
Smelts, Fried  65
Salt Mackerel  65
Kippered Herrings  35
Crab Flakes, Dewey. 152.0
ENTREES
Chicken Patties with Mushrooms  85
Chicken Cutlets, Lavalliere 75
Sweetbread  1.00
Filet,  Minute Martin  1.50
FROM THE GRILL
Double Tenderloin  2.20
Filet Mignon
Minute Steak	
Rump  Steak 	
Mixed Grill	
Veal Chop  (1) ....
Lamb  Chops  (2)
Nature 1.25
 1.00
. .90
.1.10
. .50
.80
Country Sausage  55
Nantua   55
Poached    one .20
Scrambled   three .45
with  Bacon   65
Fried  one .20
Shirred    one .20
Boiled    ....one .15
Scrambled    two .30
Crab Flakes,  Poulette 1.20
Newburg  ....1.20
Finnan    Haddie,    Stewed    in
Cream   65
Finnan  Haddie,  Steamed  65
Broiled  65
Bloaters,  Broiled  45
Fresh   Plerrings   50
Steak, Minute  1.00
Breaded    Veal    Cutlet,    Milanaise 80
Noisette   of   Mutton,   Escof-
ficr 85
Vol au Vent, Financiere 90
Pork Chop  (1)  45
Pork  Tenderloin   90
English  Mutton  Chop   (.1).- .85
Mutton Chop (1)  45
Lamb Kidneys  - 75
Liver  with   Bacon   60
Rasher Bacon (2 slices) served
wi+h other orders  20
Ham Sleak 1.00
Bordelaise or Bearnaise Sauce '. . 30c  extra
Fancy Garnish or Planked, per  person 40
BREAD AND BUTTER OR ROLLS 10c PER PERSON EXTRA ON ALL ORDERS
13-1 -29 Chicken  en  Casserole,
Bourgeoise or Paysanne...2.75
Chicken, Sliced  1.00
Sliced Turkey with Jelly 1.10
Galantine of Capon  80
Ham  70
Roast Beef, Potato Salad 75
Caviar Sandwich  80
Foie Gras Sandwich  60
Chicken  Sandwich   45
Fried Egg (1) Sandwich  25
Asparagus  50
French  String  Beans   35
Peas   30
Fried   Onions     .25
Stewed Celery in Cream  30
Macaroni  and  Spaghetti   35
Potatoes, Boiled    10
Baked    15
Mashed 15
French  Fried  15
Parisienne  25
" Noisette  '.25
Fruit Salad  60
Grape Fruit Salad 60
Orange Salad  60
Ninon Salad : 60
Waldorf  Salad 50
Chicken  Salad  75
Shrimp Salad  90
«
Souffle Milady  35
Vanille 35
Chocolat  35
Baked Alaska (3)  1.50
Coupe St. Jacques  45
Peach Melba 40
Chocolat  Parfait   35
Biscuit Tortoni  30
Angel on Horseback  55
Welsh   Rarebit   45
Cheese Souffle  70
McLaren's Imperial, Med 20
Trappist  .20
Camembert 30
Figs    25
Banana  10
Bananas, Sliced, with Cream .25
Oranges  (1)   15
Sliced Orange 15
Orange  Juice   25
Coffee with Hot Milk 15
with  Cream    .20
Demi-Tasse .10; with Cream .15
Postum   20
Ovaltine  .15
POULTRY
Chicken en Casserole  2.75
Roast Chicken, Half 1.25
COLD MEATS
Pressed  Beef   .70
Assorted Cold Meats  70
"     with
Chicken  1.00
SANDWICHES
Hot Roast Beef Sandwich 55
Roast Beef Sandwich  35
Tongue  35
Club  55
Clubhouse  80
VEGETABLES
Spaghetti  a  l'ltalienne  .35
Macaroni au  Gratin    35
Carrots  Vichy   25
Cauliflower     .35
Stuffed Green Peppers  40
Stuffed Tomatoes   .40
POTATOES
Potatoes,  Saratoga  20
Hashed Brown 20
Saute  ..; 20
Lyonnaise     .20
Maitre d'Hotel  25
Bataille   20
SALADS
Crab Meat 1.00
Combination  Salad  45
Russian Salad  50
Macedoine Salad  40
Celery  Salad 45
Tomato   Surprise 45
Special Dressing 20
SWEETS
Meringues Glacee,-.   40
Charlotte  Glacee  , 40
French Pastry  15
Assorted   Cake   20
ICE CREAMS
Cafe Parfait- 35
Sorbets    20
Vanilla Ice  25
Neapolitan Ice  25
SAVORIES
Golden Buck  ■. 50
Yorkshire   Buck   50
Canape Lorenzo  50
CHEESE
Gruyere 35
Roquefort,  Imported   40
English Stilton ... 35
FRUITS
Okanagan Apple (1)  10
Preserved Peaches  30
Apricots  30
Ginger  30
Royal Anne Cherries .30
Honey in Comb  ■. 30
COFFEE, TEA  AND  MILK
Ceylon, Orange Pekoe, Green
or Oolong Tea, with Milk .15
with  Cream 20
Special Darjeeling Tea.. 25
Roast Duckling  .~.—3.50
Squab Chicken, Whole 1.25
Roast Lamb  .70
Roast Mutton  .  .70
Roast Pork  70
Tongue    .  .70
Veal and Ham Pie  75
Lettuce and Tomato 35
Sardine Sandwich —. .. .35
Ham Sandwich  .......... .35
Cheese Sandwich, Canadian. .30
Stewed Corn in Cream 30
Canadian  Peas   .... .30
String Beans  30
Wax Beans  30
Boiled Onions  25
Boiled Rice  25
Potatoes, O'Brien 25
" au Gratin  25
Anna 25
" Delmonico   25
Stewed in Cream.. .30
Souffiee   .35
Lettuce and Tomatoes 40
Sliced Tomatoes  35
Cucumbers  35
Potato  Salad 20
Lettuce Salad  30
Cold Slaw Salad 25
Watercress Salad  35
Charlotte Russe  35
Meringue Chantilly  40
Rice  Pudding  25
Cup Custard  20
Chocolate Ice  25
Strawberry Ice  25
Lemon Water Ice 25
Orange Water Ice. 25
Scotch  Woodcock   55
Cheese, on Toast   35
Sardines on Toast  .45
Canadian  Stilton    .20
Cheddar  20
Bar-le-Duc, White or Red 45
Strained Honey  30
Preserved  Pears 30
Preserved Pineapple 30
Red or Black Currant Jelly.. .25
Figs in Syrup 45
Individual Jams 30
Nuts and Raisins  .35
Individual Bottle of Milk  10
Glass of Cream  .35
Chocolate  20
Cocoa 20
SINGLE PORTION SERVED FOR ONE PERSON ONLY
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