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.
Eggs a Reine, 438.
Black Basss, Caper sauce, 352, 651.
Stewed Calf's Liver a l'ltalienne, 580.
Stewed Tomatoes, 1027.
Rice Cake, 1222.
Canape Madison, 269.
Broiled Lamb Steaks, Puree de Marrons,
716, 131.
Sweet Potatoes, Hollandaise, 999.
French Pudding a la Delmonico, 1139.
Small Rockaway Oysters, 298.
Consomme Dubourg, 101.
Olives. Celery, 290.
Bluefish, Oyster sauce, 352.
Saddle of Venison, Londondery sauce, 878,880.
Brussels Sprouts, 922.
Larded Fillet of Beef a la Sevigne, 520.
Beans Panachees, 950.
Roast Plover, 865.
Celery Salad, 1041.
Charlotte Russe, 1261.
Coffee, 1349.
 
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