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43. Wednesday, February Menu |
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Free Books / Cooking / How To Buy Food, Cook and Serve It / | |
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43. Wednesday, February 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 Tripe, 419. Calf's Brains, brown butter, 557.
Lamb Chops a la Signora, 681.
Hashed Potatoes au Gratin, 1004.
Lobster en Chevreuse, 362.
Breast of Veal a la Milanaise, 596.
Carrots and Cream, 927.
Spaghetti Napolitaine, 959.
Custard Pie, 1100,
Little Neck Clams, 300.
Chicken a la Creole, 65.
Radishes, 292. Lyons Sausage, 286.
Bass a la Bordelaise, 341.
Broiled Sirloin Steak a la Moelle, 493.
String Beans au Blanc, 947.
Salmi of Duck a la Chasseur, 828.
Celery, with gravy, 928.
Roast Saddle of Lamb, 664.
Chocolate Pudding, 1146.
Coffee, 1349.
Thursday, February -
Omelet Espagnole, 472.
Broiled Perch, maitre d'hotel, 329.
Black Sausages, with mashed Potatoes, 719.
Stewed Tomatoes, 1027. Whipped Cream a la Vanille, 1254.
Fried Oysters, 380.
Broiled Chickens' Legs a la Diable, 766.
Mince Pie, 1082.
Oysters, 298.
Consomme Dubourg, 101.
Olives. Mortadella, 287.
Red-snapper, Caper sauce, 352-651.
Turban of Chicken a la Cleveland, 791.
Potatoes Duchesse, 1006. Sweetbreads, Larded a la Cardinal, 602.
Brussels Sprouts, 922.
Roast Ptarmigan, with Watercress, 862.
Fruit Pudding, 1161.
Coffee, 1349.
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