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13. Sunday, January Menu |
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Free Books / Cooking / How To Buy Food, Cook and Serve It / | |
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13. Sunday, January Menu |
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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.
Sausage Omelet, 465.
Fried Smelts, tartare sauce, 301, 207.
Kidneys, stewed with Madeira, 662.
Potatoes, maitre d'hotel, 985.
Preserved Peaches, 1340.
Stuffed Clams, 376.
Curry of Lamb a l'Indienne, 677.
Spaghetti au Gratin, 961.
Chicken Salad, 1044.
Oysters, 298.
Consomme Deslignac, 108.
Celery, 290. Olives.
Bass aux Fines Herbes, 323.
Supreme of Chicken a la Toulouse, 786.
Brussels Sprouts, 922.
Antelope Steak, puree of Chestnuts, 890, 882
Potatoes a la Bignon, 1001.
Kirsch Punch, 1305.
Roast Beef, 527.
Diplomatic Pudding, 1129.
Gorgonzolla Cheese.
Coffee, 1349-
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