62. Saturday, March 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.
62. Saturday, March Menu
Breakfast
Eggs a la Valencienne, 421.
Fried Sole, sauce tartare, 320, 207.
Amourettes of Lamb a la Diable, 672.
Potatoes a l'Anglaise, 988.
French Pancake, 1186.
Luncheon
Oyster Patties, 387.
Chicken Croquettes a la Reine, 758.
French Peas.
Beef Salad, 1039.
Boiled Peach Dumplings, 1125.
Dinner
Little Neck Clams, 300.
Ox-Tail a l'Anglaise, 40.
Olives. Cucumbers, 289.
Bass a la Bordelaise, 341.
Salmi of Plover a la Moderne, 870.
Turnips, with gravy, 967.
Mignon Filets a la Bohemienne, 513.
Asparagus, Hollandaise, 904.
Roast Goose, 808.
Barbe de Capucine Salad, 1038.
Coffee, 1349.
Continue to:
My Books
