215. Sunday, August 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.
215. Sunday, August Menu
Breakfast
Eggs a I'lmperatrice, 440.
Hashed Turkey en Bordure, 805. ,
Broiled Fillets aux Pommes Parisienne, 515.
Tomatoes a la Bock, 1026.
Luncheon
Crabs a la St. Laurent, 372.
Sirloin Steak a la Bordelaise, 491.
Fried Sweet Potatoes, 993.
Japanese Salad, 1075.
Stewed Prunes a la General Dufour, 1330.
Dinner
Clams, 300.
Consomme Douglas, 114.
Olives. Celery, 290.
Frogs a la Bordelaise, 399, 186.
Escalops of Veal a la Duxelle, 569.
Stuffed Tomatoes, 1023.
Squabs en Crapaudine, 819.
Succotash, 1022.
Punch en Surprise, 1309.
Roast Turkey, 800.
Lettuce with Cream Salad, 1059.
Pudding Glace a la Frankie Cleveland, 1291.
Camembert Cheese.
Coffee, 1349.
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