 |
 |
Free Books / Cooking / How To Buy Food, Cook and Serve It / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
49. Thursday, February Menu |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / How To Buy Food, Cook and Serve It / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
49. Thursday, February Menu |
|
||
|
||||
|
|
|
||
|
||||
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.
Kidney Omelet, 463.
Oysters a la Poulette, 383.
Hamburg Steak, Colbert sauce, 526, 190.
Stewed Sweet Corn, 964. Creme en Mousse au Maraschino, 1257.
Canape Madison, 269.
Salmi of Duck a la Marechale, 831,
Spinach a la Vieille Mode, 941.
Beef Salad, 1039.
Apple Tarts, 1120.
Oysters a l'Alexandre Dumas, 299.
Chicken a l'Hollandaise, 64.
Sardines, 283. Radishes, 292..
Skate, with black butter, 325, 159.
Potatoes a la Windsor, 1008.
Saddle of Mutton a la Sevigne, 669.
Lima Beans, cream sauce, 952, 181.
Larded Sweetbreads au Salpicon, 605.
Fresh Asparagus, melted butter, 904, 155.
Roast Loin of Veal, 585.
Nelson Pudding, 1155.
Coffee, 1349.
Continue to:
|
|
|
|
 |
|