166. Thursday, July 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.
166. Thursday, July Menu
Breakfast
Eggs a la Bennett, 447. Fish Balls a la Mrs. Harrison, 347. Chicken Livers en Brochette, 769. Tomatoes a la Marseillaise, 1029.
Raspberries and Cream.
Luncheon
Toast, with fine Herbs, 315.
Hashed Chicken with Cream, 804.
Salad Suedoise, 1069. Pie a la Martha Washington, 1105.
Dinner
Small Keyport Oysters, 298.
Cream of Asparagus, 70.
Olives. Radishes, 292.
Sole au Gratin, 319.
Mignons Filets a la Bayard, 509, 231.
Green Peas, 978.
Spring Chicken a la Maryland, 785.
Asparagus a la Tessinoise, 906.
Oranges Glacees a la George Renauldt, 1297.
Doe-birds sur Canape, 838.
Lettuce and Tomato Salad, 1060.
Tutti-frutti a la Gen. Harrison, 1371.
Small Meringues a laCh. C. Delmonico, 1249.
Mazagran a la Gen. Dufour, 1392.
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