75. 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.
75. Saturday, March Menu
Breakfast
Eggs a la Tripe, 419.
Fried Sole, Colbert sauce, 320.
Hashed Mutton en bordure, 653.
Potatoes en paille, 1014.
Corn Fritters, 965.
Luncheon
Broiled Veal Kidneys, with Bacon, 713.
Braised Beef en Daube, 483.
Stuffed Peppers, 975.
Allumettes, 1205
Dinner
Rockaway Oysters, 298. Chiffonade, 14. Anchovies, 284. Tomatoes, 288.
Codfish, sauce Hollandaise, 352, 160. Minced Veal a la Catalan, 575, Chicory, Cream sauce, 932. Broiled Sirloin a la Bearnaise, 492. String Beans, 948. Roast Leg of Mutton, 648.
Chocolate Ice-cream, 1272.
Petites Bouchees a la Mme. Astor, 1238.
Coffee, 1349.
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