126. 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.
126. Saturday, May Menu
Breakfast
Omelet a PEspagnole, 472.
Fried Scallops, Tomato Sauce, 301, 205.
Mutton Chops, Bretonne, 644.
Hashed Potatoes and Cream, 1003.
Fritters a la Vanille, 1102.
£uncheon.
Mussels a la Poulette, 379.
Noix of Veal a la Bourgeoise, 590, 583.
Chicken Livers en Brochette au petit Sale, 769.
Boiled Apple Dumplings, 1127.
Dinner
Keyport Oysters. 298.
Chicken Portugaise, 66.
Olives. Lyons Sausage, 286.
Matelote of Eels a la Normande, 334.
Mignons Filets, with Marrow, 510.
Asparagus, sauce Hollandaise, 904.
Chicken Saute a la Bohemienne, 778.
Stuffed Tomatoes, 1023.
Roast Loin of Spring Lamb, 1361.
Chicory Salad, 1045.
Cocoanut Pudding, 1147.
Coffee, 1349.
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