86. Wednesday, April 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.
86. Wednesday, April Menu
Breakfast
Plain Omelet, 450. Fish Balls, 347. Mutton Chops, with Watercress, 647. Julienne Potatoes, 1013. Brioches Fluttes, 1204. •
Luncheon
Smelts, with White Wine, 342.
Hamburg Steak, Russian sauce, 526.
Cauliflower, Hollandaise, 925.
Madeleine, 1226.
Dinner
Clams, 300.
Jardiniere, 28.
Tomatoes, 288. Olives.
Bass en Matelote, 332.
Roast Ham, Champagne sauce, 723.
Stewed Corn, 964.
Antelope Chops, Port Wine sauce, 891.
Stuffed Green Peppers, 975.
Roast Beef, 527.
Barbe de Capiicine Salad, 1038.
Vanilla Ice-cream, 1271.
Petites Bouchees des Dames, 1237.
Coffee, 1349.
Thursday, April -
Breakfast
Eggs a l'Aurore, 444.
Broiled Salt Mackerel, 329.
Hashed Beef au Gratin, 529.
Fried Onions, 969.
Luncheon
Broiled Shad's Roe, with bacon, 402.
Lamb Steaks a l'Americaine, 718.
Potatoes au Gratin, 1004.
Home-made Cake, 1220.
Dinner
Rockaway Oysters, 298. Consomme Renaissance, 115. Radishes, 292. Lyons Sausage, 286.
White Perch, Tartare sauce, 353, 207. Curry of Lamb a lTndienne, 677 Turnips, with gravy, 967. Chicken Vol-au-vent a la Financiere, 810. Spring Lamb, Mint sauce, 1361, 169. Dandelion Salad, 1049. Apples Meringuees, 1248. Imported Brie Cheese. Coffee, 1349.
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