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.
Hominy, with Cream, 1034.
Eggs a 1'Aurore, 444.
Broiled Venison Steaks, maitre d'h6tel,
879, 145.
Fried Potatoes, 993.
Creme Renversee, 1252.
Canape Lorenzo, 391. Mignons of Lamb a la Montebello, 1360, 249. Brussels Sprouts, with Butter, 922. Charlotte Russe, 1261.
Massachusetts Bay Oysters, 298.
Puree Faubonne, 46.
Celery, 290. Sardines, 283.
Red-snapper a la Bordelaise, 341.
Quails Braised, Celery sauce, 836.
Lamb Chops a la Maintenon, 685.
Cauliflower, Hollandaise, 925, 160.
Roast Plover sur Canape, 865.
Doucette Salad, 1054.
Cocoanut Pudding, 1147.
Coffee, 1349.
 
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