70. Sunday, 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.
70. Sunday, March Menu
Breakfast
Boiled Eggs.
Broiled Pompano, maitre d'hotel, 329.
Flat Sausages, with mashed Potatoes, 719.
Turnips and Gravy, 967.
Creme en Mousse au Kirsch, 1256.
Luncheon
Broiled Shad, 326.
Boiled Turkey, Celery sauce, 796.
Fried Sweet Potatoes, 993.
Frangipani Tarts, 1121.
Dinner
Shrewsbury Oysters, 298.
Consomme Tapioca, 104. Radishes, 292. Lyons Sausage, 286.
Smelts a la Toulouse, 354. Tenderloin of Beef, marinaded, Russian sauce,
511..
Succotash, 1022.
Saddle of Lamb a la Sevigne, 669.
Romaine Punch, 1304.
Roast Goose, 808.
Chicory Salad, 1045.
Iced Diplomatic Pudding, 1288.
Strachino Cheese.
Coffee, 1349.
Monday, March -
Breakfast
Omelet with Cepes, 460.
Fish Balls, 347.
Minced Beef a la Catalan, 502,
Potatoes Gastronome, 1000.
Peach Marmalade, 1331.
Luncheon
Oysters a la Poulette, 383.
Braised Calf's Liver, Bourgeoise, 583.
Fried Oyster-plant, 1021.
Timbales a la Schultze, 263.
Savarin, 1197.
Dinner
Clams, 300.
Spaghetti, with Tomatoes, 56.
Tomatoes, 288. Olives.
Salmon Croquettes, Cream sauce, 364, 181.
Croustade of Kidneys a la Perigueux, 680, 191.
Chicken Saute, with Tarragon, 774.
Potatoes a l'Hanna, 1012.
Roast Mutton, 585.
Celery Salad, 1041.
Fruit Pudding, 1161.
Coffee, 1349.
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