160. Friday, June 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.
160. Friday, June Menu
Breakfast
Omelet aux Sardines, 468.
Broiled Kingfish, 329.
Sheep's Feet a la Poulette, 654.
Tomatoes a la Bock, 1026.
Small Brioches, 1202.
Luncheon
Lobster a la Rushmore, 1358.
Asparagus Salad, 905.
Choux a la Creme, 1246.
Dinner
Small Prince's Bay Oysters, 298.
Chicken with Gumbo, 67.
Olives. Lyons Sausage, 286.
Bluefish with fine Herbs, 331.
Tenderloin of Beef, aux Gourmets, 508.
Green Peas, 978.
Fricasse of Chicken a la Reine, 780.
Boiled Green Corn, 962.
Roast English Snipe, 868.
Chicory Salad au Chapon, 1046.
Omelet au Kirsch, 476.
Coffee, 1349.
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