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Free Books / Cooking / How To Buy Food, Cook and Serve It / |  |
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4. Friday, January Menu |
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Free Books / Cooking / How To Buy Food, Cook and Serve It / | |
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4. Friday, 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.
Eggs a la Bourguignonne, 411.
Whitebait, 301.
Pig's Feet a la Boston, 730.
Succotash, 1022.
Brioche a la Conde, 1203.
Boiled Skate, cream sauce, 325-181.
Stewed Calf's Liver a l'Alsacienne, 582.
Oyster-Plant Poulette, 1019.
Lobster Salad a la Plummer, 1062.
Vermicelli Pudding, 1142.
Oysters, 298.
Cream of Asparagus, 70.
Celery, 290. Thon, 282.
Smelts a la Toulouse, 354.
Braised Beef a la Flamande, 482.
Artichokes a la Florentine, 903.
Chicken Saute a la Marengo, 771.
French Peas.
Roast Quail, with Watercress, 834.
Lettuce Salad, 1057.
Pie a la Martha Washington, 1105.
Coffee, 1349.
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