88. Saturday, 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.
88. Saturday, April Menu
Breakfast
Eggs a la Suisse, 441.
Broiled Boned Smelts, maitre d'hotel, 355,145.
Lamb Steak, 718.
Potatoes Sautees au beurre, 994.
Milan Cake, 1228.
Luncheon
Stuffed Deviled Crabs, 370.
Cauliflower au Gratin, 926.
Maraschino Jelly, 1319.
Dinner
Little Neck Clams, 300.
Julienne, 27.
Sardines, 283. Cucumbers, 289.
Red-snapper, Egg sauce, 352,161.
Tenderloin of Beef a la Cheron, 504.
Oyster-plant a la Poulette, 1019.
Salmi of Snipe a la Moderne, 870.
Spinach, maitre d'hotel, 942.
Roast Mutton, 585.
Lemon Pudding, 1157.
Coffee, 1349.
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