188. Friday, July 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.
188. Friday, July Menu
Breakfast
Omelet with fine Herbs, 451.
Broiled Bass, maitre d'hotel, 329.
Stewed Tripe a la Creole, 545.
Brioches Fluttes, 1204.
Luncheon
Stuffed Deviled Lobsters, 367.
Sausages a la Gastronome, 740.
Salad Macedoine, 1063.
Jamaica Rum Jelly, 1320.
Dinner
Oysters, 298.
Fish Chowder, 12.
Tomatoes, 288. Olives.
Fresh Mackerel a la Venitienne, 338.
Tenderloin Marinated, Russian sauce, 511.
String Beans, 948.
Leg of Mutton a la Conde, 649.
Asparagus a la Vinaigrette, 905.
Reed-birds on Toast, 877.
Chicory Salad, 1045.
Charlotte Russe, 1261.
Coffee, 1349.
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