281. Thursday, 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.
281. Thursday, October Menu
Breakfast
Eggs a la Bonne Femme, 432.
Fried Black-bass, 320.
Veal Cutlets a la Philadelphia, 565.
Fried Potatoes, 993.
Rice a la Franchise, 1180.
Luncheon
Oysters a la Poulette, 383. Lamb Chops a la Signora, 681. Sweet Potatoes Soufflees, 1010. Chicken Salad, 1044.
Madeleine Printaniere, 1227.
Dinner
Clams, 300.
Cream of Asparagus, 70.
Olives. Radishes, 292.
Pompano, maitre d'hotel, 329.
Boiled Turkey a la Baltimore, 799.
Stewed Lima Beans, 952.
Filets Mignons aux Gourmets, 508.
Spinach, with Gravy, 943.
Roast Canvas-back, Currant Jelly, 874, 1326.
Biscuits Tortoni, 1287.
Coffee, 1349.
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