211. Tuesday, August 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.
211. Tuesday, August Menu
Breakfast
Eggs a la Tripe, 419. Kingfish au Gratin, 319. Sausages a la l'ltalienne, 737. Potato Balls, 996. Fresh Plums.
Luncheon
Broiled Fresh Mackerel, maitre d'hotel, 329.
Stewed Mutton, Portugaise, 658.
Stuffed Cucumbers, 937.
Cauliflower au Gratin, 926.
Apple Pie, 1083.
Dinner
Clams, 300.
Cream of Chicken, 82.
Olives. Radishes, 292.
Fried Porgies, Tartare sauce, 320, 207.
Tenderloin Pique a la Sevigne, 520.
Oyster-plant a la Poulette, 1019.
Spring Chicken, Fricasse a l'Americaine, 781.
Green Peas, 978.
Roast Duck, Apple sauce, 824.
Lemon Water-ice, 1279.
Biscuits, Ambroisiennes, 1234.
Coffee, 1349.
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