131. Thursday, 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.
131. Thursday, May Menu
Breakfast
Eggs au Beurre noir, 414.
Spanish-mackerel, Vert-pre, 328.
Calf's Head a la Vinaigrette, 640.
Lima Beans and Cream, 952.
Blackberries and Cream.
Luncheon
Broiled Trout, Butter sauce, 314.
Corned Beef with Kale-sprouts, 490.
Potatoes a l'Hollandaise, 999.
Herring Salad, 1074.
Dinner
Small Rockaway Oysters, 298.
Consomme Suedoise, 122.
Mortedella, 287. Radishes, 292.
Kennebec Salmon a la Regence, 305.
Fillet of Beef, Broiled a la Trianon, 507.
Green Peas a l'Anglaise, 978.
Chicken Saute a la Marengo, 771.
Stuffed Tomatoes, 1023.
Roast Hind Quarter of Spring Lamb, 1361.
Chicory Salad, 1045.
Blackberry Shortcake, 1215.
Coffee, 1349.
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