204. Monday, August 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.
204. Monday, August Menu
Breakfast
Smoked Beef Omelet, 461. Minced Veal a la Biscaenne, 576. Stewed Lima Beans, 952. Small Brioches, 1202.
Luncheon
Stuffed Deviled Clams, 376.
Stewed Calf's Liver, sauce Piquante, 580, 203.
Stuffed Peppers, 975.
Herring Salad, 1074.
Choux a la Creme, 1246.
Dinner
Oysters, 298.
Brunoise, with Sorrel, 4.
Olives. Lyons Sausage, 286.
Broiled Deviled Lobsters, 364,
Haricot of Lamb a la Providence, 701.
Broiled Tenderloin Steak, Bearnaise, 492.
Green Peas, 978.
Plover, with Watercress, 865.
Orange Pudding, 1158.
Coffee, 1349.
Tuesday,, August -
Breakfast
Eggs a la Bennett, 447,
Filet de Sole a la Joinville, 322.
Croquettes of Lamb, Russian sauce, 679, 211.
Raspberries and Cream.
Luncheon
Broiled Fresh Mackerel aux fines Herbes, 331.
Blanquette of Veal, with Nouilles, 552.
Stuffed Lettuce, 953.
Pear Pie, 1084.
Dinner
Clams, 300.
Ox-tail, with Barley, 38.
Olives. Celery, 290.
Porgies, Lobster sauce, 353, 158.
Ballotin of Lamb a la Macedoine, 675. 1032.
Stuffed Tomatoes, 1023;
Beef-tongue a la Gendarme, 532.
Sorrel aux Croutons, 974.
Roast Pigeons, 816.
Romaine Salad, 1064.
Omelet Soufflee, 474.
Coffee, 1349.
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