316. Sunday, 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.
316. Sunday, December Menu
Breakfast
Spanish Omelet, 472.
Fried Smelts, Tartare sauce, 301, 207,
Porterhouse Steak, 524.
Stewed Potatoes, 995.
Creme en Mousse au Cafe, 1253.
Luncheon
Soft Clams a la Merrill, 389.
Breast of Turkey a la Robinson, 807.
Lobster Salad a la Plummer, 1062.
Pie a la Martha Washington, 1105.
Dinner
Oysters, 298.
Cream of Celery, 71.
Radishes, 292. Mortadella, 287.
Sheep's-head, maitre d'h6tel, 329.
Chartreuse of Partridge, 849.
Stuffed Tomatoes, 1023.
Sweetbreads a la Montglas, 615.
String Beans, 948.
Punch a la Cardinal, 1306.
Saddle of Venison, with Currant Jelly, 878.
Celery Salad, 1041.
Petites Meringues a la Ch. C. Delmonico, 1249.
Camembert Cheese.
Coffee, 1349.
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