96. Monday, 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.
96. Monday, April Menu
Breakfast
Oatmeal.
Eggs a l'Alsacienne, 443.
Broiled Veal Cutlets, sauce piquante, 564, 203.
Tripe a la Creole, 54 5.
Potatoes maitre d'hotel, 985.
Stewed Pears, 1333.
Luncheon
Golden Buck, Welsh Rarebit, 295.
Beefsteak Pie, a l'Anglaise, 487.
Anchovy Salad, 1037.
Vermicelli Pudding, 1142.
Dinner
Little Neck Clams, 300.
Consomme Patti, 126.
Tomatoes, 288. Olives.
Lobster Croquettes, sauce Colbert, 365.
Saddle of Mutton, Poivrade sauce, 667.
Sorrel au gras, 974.
Salmi of Snipe a la Walter Scott, 856.
Roast Mushrooms on Toast, 916.
Roast Reed-birds, 877.
Tomato Salad, Mayonnaise, 1071.
Omelet Soufflee, 474.
Coffee, 1349.
Tuesday, April
Breakfast
Omelet, with Green Peas, 459.
Lobster Cutlets, Victoria, 366.
Breaded Mutton Chops, Tomato sauce, 643, 205
Fried Egg-plant, 907.
Apples, with Rice, Meringuees, 1169.
Luncheon
Broiled Oysters on Toast, 382.
Mignons Filets, marinaded. Russian sauce, 511.
Potatoes en paille, 1014.
Stewed Artichoke Bottoms, 897.
Dinner
Doxie Rockaway Oysters, 298.
Clear Green Turtle, 18.
Thon, 282. Radishes, 292.
Shad, vert-pre, 328.
Curry of Lamb a la Creole, 678.
Balotine of Squab, a l'ltalienne, 818.
Fresh Asparagus, Hollandaise, 904.
Roast Sirloin of Beef, 527.
Dandelion Salad, 1048.
Tutti Frutti, 1293.
English Cheese.
Coffee, 1349.
Continue to:
My Books
