54. Tuesday, March 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.
54. Tuesday, March Menu
Breakfast
Eggs a la Duchesse, 449.
Broiled Sardines on Toast, 403.
Mignon Filets, Anchovy butter, 509, 146.
Whipped Cream a la Vanille, 1254.
Luncheon
Stuffed Deviled Clams, 376.
Stewed Lamb, Louisianaise, 710.
Timbales a la Schultze, 263.
Cocoanut Pie, 1101.
Dinner
Oysters a l'Alexandre Dumas, 299.
Giblet a l'Anglaise, 22.
Broiled Shad, 326.
Piloff of Chicken a la Turque, 782.
Potatoes en Surprise, 1005.
Spring Lamb Chops a la Soubise, 647, 250.
Stuffed Peppers, 975.
Roast Teal Duck, 859.
Chicory Salad, 1045.
Rice a la Conde, 1181.
Coffee, 1349.
Wednesday, March -
Breakfast
Eggs a la Paysanne, 433.
Chicken Hashed au Gratin, 805.
Black Sausage, with mashed potatoes, 719.
Carrots and Cream, 927.
Luncheon
Oysters a la Villeroi, 381.
Mutton Kidneys en Brochette, with bacon, 661.
Chicory, with gravy, 933.
Calf's Liver Saute a la Provencale, 581.
Onions, with cream, 968.
Dinner
Clams, 300.
Consomme aux Quenelles, 129.
Sardines, 283. Radishes, 292.
Ba6s a la Chambord, 343.
Civet of Antelope a la Francaise, 893.
Noix of Veal a la Bourgeoise, 590, 583.
Tomatoes a la Bock, 1026.
Roast Rice-birds, 877.
Lettuce, Mayonnaise salad, 1042.
Baba, creme a la vanille, 1218.
Coffee, 1349.
Thursday, March -
Breakfast
Omelet, with fine herbs, 451. Boiled Codfish, oyster sauce, 352. Mutton Chops a la Robinson, 682.
Potatoes, maitre d'hotel. 985. Apple Fritters, 1191.
Luncheon
Smelts, with white wine, 342.
Blanquette of Veal, with nouilles, 552.
Fried Egg-plant, 907.
Rum Cake, 1229.
Dinner
Oysters, 298.
Puree of Tomato a l'Andalouse, 58.
Olives. Radishes, 292.
Croquettes of Lobsters, sauce aurore, 365,182.
Boiled Turkey, oyster sauce, 797.
Stuffed Tomatoes, 1023.
Roast Tenderloin of Beef a l'Hussarde, 519.
Potato Croquettes, 997.
Roast English Snipe, 868.
Peach Ice-cream, 1276.
Biscuits Ambroisienne, 1234.
Gruyere Cheese.
Coffee, 1349.
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