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.
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Eggs a l'Aurore, 444.
Boiled Haddock, Cream sauce, 352, 181.
Lamb Chops, maison d'or, 683.
Potato Croquettes, 997.
Stewed Prunes a la General Dufour, 1330.
Wheat Cakes, 1184.
Stuffed Deviled Crabs, 370.
Chicken Saute a la Marengo, 771.
Sweet Potatoes Soufflees, 1010.
Macaroni au Gratin, 955.
Maraschino Pudding, 1134.
Blue Point Oysters, 298. Haul Sauteme.
Cream of Asparagus, 70. Consomme Royale, 107. Amontillado.
hors d'ceuvre. Radishes, 292. Olives.
Timbales a l'Ecossaise, 261.
Bass a la Regence, 305. Potatoes a la Windsor, 1008. Rauenthaler-Berg.
Fillet of Beef, larded a la Parisienne, 514. Saddle of Mutton, currant jelly, 666. Pommery Sec.
Sweetbreads, larded a. la Colbert, 617.
Terrapin a la Maryland, 397. Chateau Latour.
Kirsch Punch, 1305.
Canvas-back Ducks, 874. Celery, Mayonnaise Salad, 1042. Chambertin.
Artichoke Bottoms, 897. French Peas, 977.
String Beans, 948.
Plum Pudding a l'Anglaise, 1163. ICES.
Vanilla, 1271. Pistache, 1275.
Fruit. Cakes.
Coffee, 1349.
Cordials. 25
 
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