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  <titleInfo>
    <title>Menu</title>
  </titleInfo>
  <typeOfResource manuscript="yes">text</typeOfResource>
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    <place>
      <placeTerm type="code" authority="marccountry">spc</placeTerm>
    </place>
    <place>
      <placeTerm type="text">s.l.]</placeTerm>
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    <publisher>Lit. L. Peant</publisher>
    <dateIssued>26/02/1876</dateIssued>
    <dateIssued encoding="marc" point="start">1876</dateIssued>
    <dateIssued encoding="marc" point="end">1976</dateIssued>
    <issuance>monographic</issuance>
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    <languageTerm authority="iso639-2b" type="code">cat</languageTerm>
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  <physicalDescription>
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    <extent>10 x 14 cm</extent>
  </physicalDescription>
  <abstract>Tipus d'àpat: Sopar</abstract>
  <abstract>Plats: | Purée Bisque d'Ecrévisses | Consommé Royale | Croustades Financières | Saumon à la Chambord | Jambons aux épinards | Suprème de filets de volaille | Langoustes sauce Tartare | Bècasses aux crooutokns | Terrine de foies-gras en belle-vue | Haricots panachés | Croute à l'Ananas | Postres: | Dessert | Glaces</abstract>
  <note>Servit "Maison Lhardy"</note>
  <identifier type="lccn">80309</identifier>
  <identifier type="uri">https://imatges.victorbalaguer.cat/Menus/imatges/0802.jpg</identifier>
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