289. Friday, November 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.
289. Friday, November Menu
Breakfast
Omelet, Mexicaine, 473.
Fried Perch, 320.
Veal Cutlets, Pagasqui, 560.
Potatoes en Paille, 1014.
Buckwheat Cakes, 1183.
Luncheon
Fillet of Sole a la Venitienne, 338.
Shoulder of Lamb, Jardiniere, 696.
Stuffed Lettuce, 953.
Dinner
Oysters, 298. Clam Chowder, 13. Radishes, 292. Thon, 282.
Boiled Halibut, Shrimp sauce, 309, 178. Beef-tongue a la Gendarme, 532. Spinach, with Croutons, 940. Chicken, Saute with Tarragon, 774. Stewed Tomatoes, 1027. Roast Woodcock, 871. Tomato Salad, 1070. Baked Apple Dumplings, 1122. Coffee, 1349.
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