xt7xks6j2258_51 https://exploreuk.uky.edu/dips/xt7xks6j2258/data/mets.xml https://exploreuk.uky.edu/dips/xt7xks6j2258/data/rankin4kdl.dao.xml Rankin, Fred W. (Fred Wharton),
1886- Cubit feet ? 7 boxes This collection comprises six scrapbooks (plus one box of miscellaneous items) of letters, newsclippings, and photographs documenting major milestones in the career of Lexinngton, Kentucky surgeon Fred W. Rankin, M.D. archival material English unknown This digital resource may be freely searched and displayed. Permission must be received for subsequent distribution in print or electronically. Physical rights are retained by the owning repository. Copyright is retained in accordance with U. S. copyright laws. For information about permissions to reproduce or publish, contact the Special Collections Research Center. Fred W. Rankin, M.D. Scrapbooks Correspondence –– Rankin, Fred W. (Fred Wharton),
1886- American Medical Association Military Medicine –– History –– United
States American Surgical Association American College of Surgeons Menu from Perino's Restaurant, Wilshire Boulevard, Los Angeles, California. Signed with personal greetings to Fred W. Rankin, M.D. from multiple individuals text Menu from Perino's Restaurant, Wilshire Boulevard, Los Angeles, California. Signed with personal greetings to Fred W. Rankin, M.D. from multiple individuals 2012 https://exploreuk.uky.edu/dips/xt7xks6j2258/data/rankin4kdl_1/rankin4kdl_1_44/i1-44-1/i1-44-1.pdf June 24, 1950 1950 June 24, 1950 section false xt7xks6j2258_51 xt7xks6j2258 V
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. y" 1 Oysters Rockefeller 2.00 T¤m¤i¤ Iuiee .50 Gras (1) 3.00 gmk Anchovie 490 » .
. 1 W girjt. . O 4 I on Half Shen 1 50 Fresh Fruit Cocktail .90 Stuged Cale;-Y au Cheuystcme clams 1450 ,
.... f 1 i · Y? ° B _ 1:25 Olympia oyster caaktari 1.20 Roquefort .00 Imported Fresh _
* 1 4 \ Shnmp Cocktail Heart of Artichoke and Celery Victor .85 Caviar p_p_ 5_g5 ` 1
1 * S11-1'1mP8 11°m°“-1900 1-50 Avecade C°¤1fl1'?;sh Tomato .85 011 up Plgtite Marmite .90 l Consomme Be1levuen100° ul n Cream of Fresh Peas 1.00 .
COLD: Vichysoisse .70 Madrilene .60 Consomme .60 t 43 g
Eggs Benedict 1.60 Perinos 1.70 Chieken Liver Omelette 1.90 Eggs with Bacon or Ham 1.75 g Q
Spanish Omelette 1.75 Eggs Florentine 1.40 Eggs Marney 1.50
SH . · Legs, Marrow Bordelaise 3.40 . Lobster a l’Americoine. Wild Rice 6.15 Lobster Cardinal 5.70 _ K;
‘ _ =• Saute Amandine 3.00 Eastern Scallops Poulette 3.25 Shrimp Creole with Rice 3.00 94 4
- ` . F= uperior Whitefish 2.90 Fried Scallops. Tartare Sauce 3.00 Filet of Sole Bonne Femme 2.75 Q 9 ‘
· Filet of Sole Florentine 2.70 Brook Trout Saute Meuniere 2.60 Fried Filet of Sole. Tartare Sauce 2.00 ·
- a Filet of Sole Marguery 2.90 Shrimps Curry with Rice and Chutney 3.25 Corbina Saute Meuniere 2.50
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Boned Squab Chicken Saute. Folies Bergere 3.25 Chicken Cacciatora en Casserole. Garni 3.30 1 Q
/ l Calf Sweetbreads Saute Financiere. Peas 3.00 Chifikéh CUNY with W11d hi¢€ ahd Chutney 3.25 \ 4
1 reast of Guinea Hen Under Bell Virginia, Wild Rice 3.25 Fresh M¤Sh1'00mS Saute. Celberl 2.50 1
`$ ned Stuffed Squab Pimontaise 3.90 / _ j, Chicken en Cassero e Parisienne (fer 2) 7.00 §
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1 1 N. Y. Cut Sirloin Steak (for 1) 5.25 Sirloin Minute 3.75 Filet Mignon 5.50 Steak Minute 3.75 ‘
_ ' Broiled Squab Turkey Colbert (for 2) 6.00 Hal Broiled Chicken 2.90 English Mixed Grill 3.50
French Lamb Chop (1) 2.00: Lamb Chops (2) 3.75 Brochette Chicken Livers. Wild Rice 3.10
‘ Breast of Capon. Sauce Diablo Virgienne 3.25 Broiled Squab Americaine 3.90 " S
f) ` _ SAUCES: Bearnaise .65 .Marrow Bordelaise .85 Mustard .50 Mushroom .70 _ N ___
0 Gnocchi Piedmontese 1.70 Spaghetti Bolognaise 1.75 Spaghetti Tetrazzini 2.30 \
Tag1iariniBolognaise 1.75 Risotto Milanaise 1.70 Ravioli Genovese 1.75 *
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Q} Tomato Surprise stuffed with Chicken. Crab or Shrimp 2.50 Special Chicken Salad Parisienne 2.85 ` °"
\ Cold Salmon with Cucumber Vernon 2.25 Half Roast Chicken with Compote of Fruit 2.70 A ·
Assorted Cold Cuts with Chicken 2.80 4 Cold Roast Prime Ribs of Beef with Potato Salad 3.10 g
Chef's Salad 2.25 Fresh Fruit 1.40 Perino Salad 2.10 Pineapple and Cottage Cheese 1.40 .
Lobster Salad 5.70 Fresh Crab Salad 2.75 Romaine and Gra efruit 1.10 ·
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Chicory .65 Cucumbers .90 Vegetable Salad .90 Heart of Palms 1.60 .
‘ * Watercress .90 Hearts of A1’l1C110ke .80 Sliged Cucumbers .90 Avocado '_9() S A
Ce ery Root .70 ·
Roquefort Cheese Dressing .50 per person Lorenzo Dressing .40
f ' GETABLES 9 ` `
{ G d P .65 Pe Paysanne .80 Lima Beans .80 Carrots V' hy .50 St ' B .65
St§u§nBe:r?: au Gratin .75 agucchini Florentine .60 Zucchini Provencale .75 English Spinach .65 Cream;11 gpiriggli ,75 ’ /
'1 Cauliflower .60 Egg Plant, Fried .70 Egg Plant, Portugaise .75 4 Spinach a la Provencale .75
¢ Artichoke .80 French Fried Onions .90 Broccoli .90 Corn Saute .50 Stewed Tomatoes
Petits Poise .75 Heart of Palms 1.60 Fresh Asparagus 1.00 Com on Cob .50
J) 6 { ‘ Hollandaise Sauce .50 Butter Sauce .40 /
1 POTATOES 1 .
Q Baked Potato .45 Hashed Brown .60 ‘ Au Gratin .60 Lyonnaise .60 Minute .40 Hashed in Cream .65 /{/1)
V] e . ‘ Cottage Fried .80 Souffle 1.00 French Fried, Long Branch or Iulienne .40 1 Grilled Sweet .65 Candied Sweet .70
1 é DESSERTS ‘
~ · t Merin ue Glace .75 Zuppa Inglese .80 French Pancake .85 Layer Cake .60 Coupe Alexander 1.50
9
` Coupe St. Iacques 1.25 Cheese Cake .85 . 4 Crepes Suzette 1.75 .-Pie .50 Baked Alaska 1.25 Compote of Fruit .75
Raman Punch 1.10 Cherry Iubilee 1.70 1 French Pastry .50 Zabaglione 1.10 Melba Peach 1.00
“ PARFAITS: Cafe .65 Strawberry .65 Chocolate .65- Tricolor .65 Bavarian Cream .75
Chocolate or Vanilla Souffle (for 2) 3.00 Souffle Grand Mamiere (for 2) 3.00 Marquis de Salambo .60 Strawberries Romanoff 1.80
JJ Ice Creams: Vanilla .55 Chocolate .60 Coffee .65 Sherbets: Pineapple .50 Orange .50
I All Fresh Fruits and Melon .80; with Double Cream 1.00 Assorted 1Cheese·Tray .75 per person ,
BEVERAGES .
gl 5 Pot of Coffee with Cream .35 Demi Tasse .30 Chocolate or Cocoa .30 Kaffee Hag .30 Sanka or Postum .35 Milk ,25
Cafe Diable 1.50 Orange Pekoe, Green. Oolong. Black Tea .35 Buttermilk .20 Iced Tea .40 Iced Coffee .40
{__, dr Bread and Butter .20 Per Person Sales T¤x_ of 31/2% will be added to the price of the above items Not Responsible for Lost Articles l