336. 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.
336. Sunday, December Menu
Breakfast
Eggs a la Bourguignonne, 411. Broiled Frogs, maitre d'hotel, 398. Broiled Beefsteak a la Bearnaise, 492.
Stewed Tomatoes, 1027.
Buckwheat Cakes, 1183.
Luncheon
Smelts, Toulouse, 354. Blanquette of Veal, with Peas, 551. Chicken Salad, 1044. Mince Pie, 1082.
Dinner
Blue Point Oysters, 298.
Cream of Asparagus, 70.
Bass a la Chambord, 343.
Chicken Fricasse a la Reine, 780.
Brussels Sprouts, 922.
Broiled Tenderloin aux Gourmets, 508.
Stuffed Egg-plant, 909.
Punch en Surprise, 1309.
Roast Grouse a la Sam Ward, 853.
Chicory Salad, 1045.
Diplomatic Pudding, 1129.
Strachino Cheese.
Coffee, 1349.
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