263. Sunday, October 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.
263. Sunday, October Menu
Breakfast
Broiled Spanish-mackerel, maitre d'h6tel, 329.
Mutton Kidneys, Sautes aux Champignons, 714.
Sweet Potatoes Soufflees, 1010.
Maraschino Cream, 1257.
Luncheon
Mussels a la Mariniere, 378.
Tripe a la Bordelaise, 544. Broiled Grouse a la Pomeroy, 1390.
Cauliflower Salad, 1040. German Pancake, with Apples, 1189.
Dinner
Little Neck Clams, 300.
Westmoreland, 33.
Olives. Radishes, 292.
Terrapin a la Maryland, 397.
Escalops of Sweetbreads, Richelieu, 574.
Green Peas, 978.
Chicken, Saute a la Regence, 777.
Stuffed Egg-plant, 909.
Oranges Glacees a la George Renauldt, 1297.
Roast Red-head Duck, 876.
Celery Salad, 1041.
Pudding a la Diaz, 1135.
Camembert Cheese.
Coffee, 1349.
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