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.
In Honor Ok His Visit to the City, Wednesday, August 29, 1866.
Menu.
POTAGES. Consomme a la Chatelaine. Bisque aux Quenelles.
Varies. Timbales de Gibier a la Venitienne. Varies.
Saumon a la Livonienne. Panpiettes de Kingfish a la Villeroi.
Selle d' Agneau aux Concombres. Filet de Boeuf a la Pocahontas.
Supremes de volaille a la Dauphine. C6telettes a la Marechale.
Ballotins de Pigeons a la Lucullus. Ris de Veau a la Montgomery.
Filets de Canetons a la Tyrolienne. Boudins a la Richelieu.
A la Dunderberg.
Becasses Bardees Ortolans Farcis.
Petit Pois. Tomates Farcies.
Aubergines. Artichauts a la Barigoul.
Peches a la New York. Macedoine de Fruits au Curacoa. Bavarois aux Fraises. Creme aux Amandes. Reausejour au Malaga. Gateau soleil.
Abricots Sicuiens. Moscovites aux Oranges. Gelee Californienne. Meringue Chantilly. Mille-feuilles Pompadour. Biscuit Glaces aux Pistaches.
Fruits et Dessert.
Monument de Washington. Temple de la Liberte. Casque Romain. Char de la Paix. Cassolette Sultane.
Fontaine des Aigles. Trophee Nationale. Colonne de l'Union. Rotonde Egyptienne. Cornes d'Abondances.
Amontillado 1824.
POISSONS. Hochheimerberg.
Champagne.
Clos de Vougeot.
Tokai lmperiale.
Madere Faguart.
City ok Melbourne
 
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