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.
Tomato Omelet, 456.
Tripe a la Lyonnaise, 548.
Brochette of Lamb a la Dumas, 674.
Sorrel au Gras, 974.
Peaches and Cream.
Bluefish with White Wine, 342. Ragout of Beef, Dufour, 541. String Beans, 948. Baba, 1216.
Clams 300.
Puree Conde, 48.
Radishes, 292. Sausage, 286.
Kennebec Salmon, a l'Hollandaise, 303, 160.
Saddle of Mutton, Londonderry sauce, 668.
Succotash, 1022.
Chicken Saute a la Marengo, 771.
Stuffed Tomatoes, 1023.
Woodcock on loast, 871.
Celery Salad, 1041.
Vanilla Ice-cream, 1271.
Coffee, 1349.
 
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