134. Sunday, June 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.
134. Sunday, June Menu
Breakfast
Omelet with fresh Asparagus, 458.
Veal Kidneys, Broiled and Deviled, 715,
Broiled Ham, 753.
Fried Oyster-plant, 1021.
Fresh Cherries.
Luncheon
Baked Bluefish, 319.
Hashed Chicken en Bordure, 805.
Stuffed Egg-plant, 909.
Timbales a la Schultze, 263.
Raspberry Pie, 1096.
Dinner
Little Neck Clams, 300.
Cream of Cauliflower, 73.
Caviare, 281. Radishes, 292.
Pompano, maitre d'hotel, 329.
Broiled Tenderloin a la Trianon, 507.
Broiled Tomatoes, 1025.
Shells of Sweetbreads a la Dreux, 621.
Punch a la Lalla Rookh, 1308.
Roast Turkey, Cranberry Sauce, 800, 1329.
Chicory Salad, 1045.
Cabinet Pudding a la Sadi-Carnot, 1164.
Swiss Cheese.
Coffee, 1349.
Continue to:
My Books
