106. Saturday, May Menu
Description
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.
106. Saturday, May Menu
Breakfast
Eggs a la Paysanne, 433.
Corned Beef Hash, 531.
Stewed Calf's Liver a l'Alsacienne, 582.
Sweet Potatoes Soufllees, 1010.
Stewed Apricots, 1335.
Luncheon
Oysters, a la Mali, 386.
Strawberry Pie, 1095.
Dinner
Clams, 300.
Croute-au-Pot, it.
Radishes, 292. Mortadella, 287.
Shad's Roe, with Bacon, 402.
Pigeon Cutlets, a la Victoria, 815.
Green Peas, with Cream, 980.
Brochette of Lamb, sauce Piquante, 674, 203.
Artichokes, Florentine, 903.
Roast Loin of Pork, 751.
Romaine Salad, 1064.
Charlottes Panachees, 1300.
Coffee, 1349.
Sunday, May - .
Breakfast
Eggs a l'lmperatrice, 440.
Broiled Spanish-mackerel, maitre d'h6tel, 329.
Hashed Turkey en Bordure, 805.
Stewed Lima Beans, with Cream, 952.
Rice and Cream a la Croce, 1296.
Luncheon
Canape Lorenzo, 391,
Broiled Porterhouse Steak, Anchovy butter,
524, 146.
Potato Croquettes, 997.
Cauliflower Salad, 1040.
Strawberries and Cream.
Dinner
Mill Pond Oysters, 298.
Puree Mongole, 50.
Olives. Radishes, 292.
Sole Normande, 318.
Turban of Chicken, a la Cleveland, 791.
Stuffed Tomatoes, 1023.
Lamb Chops a la Maintenon, 685.
Asparagus a la Vinaigrette, 905.
Roast Grass Plovers, 865.
Chicory Salad, 1045.
Strawberry Ice-cream, 1274.
Strachino Cheese.
Coffee, 1349.
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