189. Saturday, 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.
189. Saturday, July Menu
Breakfast
Eggs a la Bechamel, 416.
Porgies au Gratin, 356.
Sirloin Steak a la Bordelaise, 491.
Potatoes, maitre d'h6tel, 985.
Luncgeon.
Frogs a la Poulette, 399.
Broiled Mutton Chops,Soyer,647.
Fried Sweet Potatoes, 993.
Gooseberry Pie, 1091.
Dinner..
Oysters, 298.
Potage a la Montmorency, 97.
Sardines, 283. Celery, 290.
Timbales a l'Ecossaise, 261.
Mignons Filets a la Bohemienne, 513.
Stuffed Green Peppers, 975.
Breast of Lamb, Jardiniere, 702.
Doe-birds a l'Americaine, 840.
Bread Pudding, 1132.
Coffee, 1349.
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