190. Sunday, 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.
190. Sunday, July Menu
Breakfast
Omelet Regence, 470.
Boiled Halibut, Egg sauce, 309,161.
Hashed Chicken a la Bechamel, 802.
Broiled Tomatoes, 1025.
French Pancake,1186.
Luncheon
Canape Lorenzo, 391.
Broiled, Deviled Chicken Legs, 766.
Oyster-plant, Poulette, 1019.
Japanese Salad, 1075.
Boiled Apple Dumplings, 1127.
Dinner
Little Neck Clams, 300.
Cream of Chicken, 82.
Radishes, 292. Olives.
Sheep's-head a la Toulouse, 354.
Larded Tenderloin a la Financiere, 516, 246.
Green Peas, 978.
Mutton Chops, Massena, 687.
Tomatoes a la Bock, 1026.
Champagne Punch, 1307.
Roast Chicken, 755.
Tutti-frutti, 1293,
Petites Bouchees des Dames a la Mme. Astor,
1238.
Roquefort Cheese.
Coffee, 1349.
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