256. Saturday, October 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.
256. Saturday, October Menu
Breakfast
Eggs a la Bourguignonne, 411.
Mutton Chops, with Watercress, 647.
Broiled Bacon, 754.
Potatoes a la Rice, 1007.
Luncheon
Stuffed Oysters a la Mali, 386. Chicken Pot-pie, 757. Stuffed Cucumbers, 937. Cherry Tarts, 1111.
Dinner
Keyport Oysters, 298.
Puree Soubise of White Beans, 92.
Celery, 290. Mortadella, 287.
Perch au Gratin, 356.
Double Porterhouse Steak a la Bordelaise, 525,
491.
Fried Egg-plant, 907.
Salmi of Grouse a la Walter Scott, 856.
String Beans, 948.
Roast Lamb, Mint sauce, 1361, 169.
Lettuce Salad, 1057.
Pisache Ice-cream, 1275.
Small Meringues a la Ch. C. Delmonico, 1249.
Coffee, 1349.
Sunday, October =.
Breakfast
Omelet a l'Espagnole, 472.
Broiled Kingfish, 329.
Hashed Turkey a la Creme, 804.
Succotash, 1022. Whipped Cream a la Vanille, 1254.
Luncheon
Terrapin a la Newburg, 396, 359.
Broiled Spring. Chicken, with Bacon, 756.
Sweet Potatoes Soufflees, 1010.
Timbales a la Schultze, 263.
Water-melon a la Romero, 1315.
Dinner
Clams, 300. Consomme Renaissance, 115. Olives. Radishes, 292
Red-snapper, Egg sauce, 352, 161. Fricandeau of Veal, with Sorrel, 577. Supremes of Chicken a la Bayard, 787. Stuffed Tomatoes, 1023. Punch a la Cardinal, 1306. Roast Canvas-back Duck, 874. Fried Hominy, 103s. Celery Salad, Mayonnaise, 1042. Plum Pudding, 1163. English Cheese. Coffee, 1349.
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