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.
Omelet a la Vanderbilt, 471.
Boiled Skate, black butter, 325, 159.
Calfs Feet, sauce piquante, 599.
Stewed Potatoes, 995. hipped Cream a la Vanille, 1254.
Salmon, with Anchovy butter, 303, 146. Braised Beef a 1' Orsini, 481.
Timbales a la Schultze, 263.
Mince Pie, 1082.
Mill Pond Oysters, 298.
Potage of Rice a la Maintenon, 98.
Radishes, 292. Olives.
Broiled Trout, maitre d'hotel, 314.
Breast of Lamb, Jardiniere, 702.
Chicken Fricasse a la Reine, 780.
Fresh Green Peas, 978.
Punch a la Cardinal, 1306.
Snipe sur Canape, 868.
Lettuce and Tomato Salad, 1060.
St. Honore a la Rose Delmonico, 1212.
Roquefort Cheese.
Coffee, 1349.
 
Continue to: