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9. Wednesday, January Menu |
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Free Books / Cooking / How To Buy Food, Cook and Serve It / | |
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9. Wednesday, 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 Tripe, 419.
Porterhouse Steak, with Watercress, 524.
Cold Boiled Ham, 722.
Hashed Potatoes au Gratin, 1004.
Stuffed Clams, deviled, 376.
Epigrammes of Lamb, with chicory, 690.
Macaroni au Gratin, 955.
French Pudding, 1139.
Oysters, 298.
Consomme Royal, 107.
Celery, 290. Olives.
Fillets of Bass a la Chambord, 343.
Croquettes of Chicken a la Reine, 758.
Braised Beef a la Mode, 479.
Spinach, maitre d'hotel, 942.
Roast Venison, currant jelly sauce, 878.
Savarin a l'Anglaise, 1199.
Sherry Wine Jelly, 1318.
Coffee, 1349,
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