330. 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.
330. Sunday, December Menu
Breakfast
Eggs a la Hyde. 448.
Fried Frogs* Legs, Tomato sauce, 400, 205.
Hashed Chicken, with Cream, 804.
Fried Oyster-plant, 1021.
Rice a la Conde, 1181.
Luncheon
Stewed Terrapin a la Maryland, 397.
Broiled Red - head Ducks, Currant Jelly.
876, 1326.
Risotto a la Milanaise, 1017.
Japanese Salad, 1075.
Raspberry Tarts, 1118,
Dinner
Small Rockaway Oysters, 298.
Chicken, with Leeks, 68.
Celery, 290. Olives.
Stuffed Deviled Lobster, 367.
Salmi of Woodcock a la Gastronome, 842.
French Peas.
Sweetbreads a la Soubise, 606.
Tomatoes a la Bock, 1026.
Punch a la Lorenzo Delmonico, 1303.
Roast Grouse a la Sam Ward, 853.
Celery, Mayonnaise Salad, 1042.
Biscuits Ambroisienne, 1234.
Camembert Cheese.
Coffee, 1349.
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