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.
Eggs au Miroir, 425.
Broiled Pickerel, maitre d'h6tel, 329.
Calf's Liver a l'Alsacienne, 582.
Stewed Potatoes, 995.
Red Currant Jelly, 1326.
Scallops Brestoise, 392.
Stewed Beef a la Dufour, 541.
Macaroni au Gratin, 955.
Little Neck Clams, 300.
Potage a la Windsor, 94.
Sardines, 283. Radishes, 292
Broiled Shad Roe, 402.
Supreme of Chicken a la Patti, 789.
String Beans Bretonne, 949.
Mignons of Lamb, sauce Bearnaise, 1360.
Roast English Snipe, 868.
Watercress Salad, 1072.
Meringues Panachees, 1302.
Coffee, 1349.
 
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