111. Friday, May Menu
Description
This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
111. Friday, May Menu
Breakfast
Eggs a la Valencienne, 421.
Fresh Mackerel a l'ltalienne, 337.
Escalops of Veal, with Spinach, 568, 939,
Fried Potatoes, 993.
Stewed Prunes a la Dufour, 1330.
Luncheon
Mussels Mariniere, 378.
Mutton Chops, Soyer with Potatoes, 647.
Green Peas, 978.
Lobster a la Plummer Salad, 1062.
Cocoanut Pudding, 1147.
Dinner
Clams, 300.
Sorrel, with Asparagus-tops, 41.
Radishes, 292. Lyons Sausage, 286.
Kennebec Salmon, Russian sauce, 303, 211.
Braised Beef a la Mode, 479.
Beans Panaches, 950.
Croustade of Chicken a la Dreux, 762.
Stuffed Tomatoes, 1023.
Dandelion a la Coutoise, 1051.
Almond Cake, 1224.
Coffee, 1349.
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