1885 New Guide Hotel Bar Restaurant

I shall now leave to my collaborateur Cordon Bleu** the pleasure of introducing the reader to the mysteries of con- structing the popular dishes which have appeared in the hotel, club, and private menus, and have been designed and arranged for the trade during the last few years. I must now wish the reader au revoir, and may;

** Good digestion wait on appetite, and health on both."

Is the wish of

Yours Sincerely,


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