Menu of '77

Had the internet been around in 1977, our menu of the month might have been the Malton Room, in the Great Southern Hotel, Killarney. Here we give you an extract ­ just look at those prices! And just look at how hip the Malton was way back when, with the great cordon bleu classics lined up with revolutionary cuisine minceur specialities inspired by Michel Guérard. These are denoted by ***. In those days, of course, writing your menu in French meant the height of sophistication. Note the Fresh Killarney Lake Salmon, and the beef marrow paste for the Entrecôte. This was also the first time round that Fondue was fashionable.

The Malton Room is now the GSH's exciting Peppers at the Southern restaurant, where they still make a mean Caesar salad, for example, and still serve it at table in the old style. That tradition still tastes good.

Peppers at the Southern, Tel:(064) 31262

The Malton Room

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Les Hors d'Oeuvres
Pour vous metre en appetit

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Terrine de Canard £1.20
Boned Fresh duckling, blended with brandy, cream and seasoning. Baked in oven.

Oeufs Poches Basquaise 90p
Eggs gently poached, served cold on rings of fresh tomatoes, with smoked ham, fresh pepper, pimentos and garlic

*** La Hure de Saumon £1.50
choice portions of Fresh Salmon prepared in pimentos, green peppercorns, tarragon and shallots, accompanied with sauce grelette

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Les Potages

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Gazpacho Andalous 60p
Chilled Spanish Tomato Soup

Turtue Lady Curzon 90p
Turtle soup, topped with a curry flavoured cream

*** Bouillon de Legumes 60p
Fresh garden vegetables, cooked in a chicken stock

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Les Poissons

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Saumon Frais £4.50
Fresh Killarney Lake Salmon, Grilled or Poached, served with Hollandaise

Homard Frais "Poivre Vert" £12
Sauted with rare green peppercorns and brandy. Served on a base of rice with Americain sauce

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Les Grillades

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Entrecote Double £7.50
Two Persons ­ finest grilled Sirloin, finished with a paste of Beef marrow, Butter and Onion. Served with Sauce Bordelaise

*** Escalope de veau au Coulis d'Artichauts £4.25
Grilled Escalope of Veal and selected Vegetables, served with Artichoke Sauce

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Les Entrees

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Carpetbagger Steak £4.65
Tender fillet, stuffed with fresh Oysters. Served with Green Salad

*** Tournedos au Poivre Vert £4.50
Fillet Steak freshly boned and grilled. Served on a glaze of pepper sauce

Fondu Bourguignonne £8.00
The best of cubed fresh fillet of Beef, served with a variety of sauces

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Les Legumes

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We only use fresh Vegetables which are carefully selected by our Chef. Your Maitre d¹Hotel will advise of those available. 50p

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Salads

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May we complement your favourite fresh seasonal salad with a choice of the following dressings. French, Mayonnaise, Italian, Cocktail, Blue Cheese 75p

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Les Flambes

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Filet of Boeuf Strogonoff £4.20
Strips of fresh fillet Beef, cooked in our sour Cream Sauce

Troncon de Turbot au Pastis £4.20
Fresh Turbot Steak, sautéed in Butter, flamed in Pernod

Rognons d'Agneau aux Raisins £4.20
Fresh Lamb Kidneys, sautéd in Butter, Raisins and Mushrooms, flamed in brandy

Crepe Copaccabana £1.50
Thin Pancakes, filled with Vanilla ice Cream, covered with a hot sweetened Coffee Liqueur. Flavoured in Tia Maria and flamed in Brandy

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Les Desserts

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A selection from the Trolley 75p
*** Petits Pots de Crème au Café 75p
Irish Coffee 80p

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