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.
Eggs a la Bourguignonne, 411.
Haddock, Cream Sauce, 352, 181.
Lamb en Brochette, Colbert, 674, 190.
Fried French Potatoes, 993.
Rice Cake, 1222.
Broiled Stuffed Deviled Crabs, 370.
Breaded Veal Cutlets, Tomato sauce, 563.
Mille Feuilles, 1223.
Ox-tail a 1' Ecossaise, 39. Tomatoes, 288. Olives.
Lobster a la Bordelaise, 360.
Tenderloin of Pork, Sauce piquante, 741,203.
String Beans, 984.
Fried Chicken, Cream Sauce, 301,181.
Stuffed Tomatoes, 1023.
Leg of Lamb, 648.
Lettuce Salad, 1057.
Tapioca Pudding, 1141.
Mazagran a la Gen. Bugeau, 1391.
 
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