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The Gourmet's Guide to Europe by Lieut.-Col. Newnham-Davis and Algernon Bastard

1875. |

42 words  |  Chapter 29

| Choucroute farcie. _Moet_ 1884. | Cailles rôties sur Canapé | Salade. _Tokay_ 1846. | Artichauts frais. Sauce | Bordelaise. _Silvorium_ 1796. | Turos Lepeny. _Baracrkpalinka_ 1860. | There is a fairly good restaurant near the landing-place on the Margarethen Insel. N.N.-D.
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Chapters

1. Chapter 1 2. CHAPTER I 3. CHAPTER II 4. CHAPTER III 5. CHAPTER IV 6. CHAPTER V 7. CHAPTER VI 8. CHAPTER VII 9. CHAPTER VIII 10. CHAPTER IX 11. CHAPTER X 12. CHAPTER XI 13. CHAPTER XII 14. CHAPTER XIII 15. CHAPTER XIV 16. CHAPTER XV 17. CHAPTER XVI 18. CHAPTER I 19. CHAPTER II 20. CHAPTER III 21. CHAPTER IV 22. CHAPTER V 23. CHAPTER VI 24. CHAPTER VII 25. CHAPTER VIII 26. CHAPTER IX 27. CHAPTER X 28. CHAPTER XI 29. 1875. | 30. CHAPTER XII 31. CHAPTER XIII 32. CHAPTER XIV 33. CHAPTER XV 34. CHAPTER XVI

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