312. Wednesday, December 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.
312. Wednesday, December Menu
Breakfast
Omelet, with fine Herbs, 451.
Fried Scallops, Tomato sauce, 301, 205.
Lamb Steak, with Bacon, 716, 754.
Potatoes, maitre d'h6tel, 985.
Luncheon
Fried Porgies, Egg sauce, 320, 161.
Tendron of Veal, Morlaisienne, 635.
Risotto a la Milanaise, 1017.
Charlotte Russe, 1261.
Dinner
Rockaway Oysters, 298.
Chicken a la Piemontaise, 63.
Lyons Sausage, 286. Olives.
Smelts a la Toulouse, 354.
Cromesquis of Chicken a la Reine, 765.
Stuffed Onions, 970. Tenderloin, Pique a la Portugaise, 517. Cardons, with Marrow, 931. Roast Grouse, with Watercress, 852.
Peach Pudding a la Richelieu, 1150.
Coffee, 1349.
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