229. Sundays, September 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.
229. Sundays, September Menu
Breakfast
Eggs a l'Aurore, 444.
Trout, maitre d'hotel, 314.
Hashed Chicken au Gratin, 805.
Potatoes en Paille, 1014.
Cream Renversee, 1252.
Luncheon
Crabs a la St. Laurent, 372.
Calfs-head a la Cavour, 638.
Fried Sweet Potatoes, 993.
Timbales a la Schultze, 263.
Water-melon k la Seward, 1317.
Dinner
Clams, 300.
Cream a l'Allemande, 84.
Celery, 290. Olives.
Whitebait, 301.
Tenderloin Pique a la Duchesse, 516.
Corn Saute au Beurre, 964.
Salmi of Snipe a la Regence, 861.
Brussels Sprouts, 922.
Romaine Punch, 1304.
Roast Ducklings, 824.
Cocoanut Pudding, 1147.
Mazagran a la General Dufour, 1392.
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