September Breakfast Menus

Description

This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.

September Breakfast Menus

Broiled eels, tartar sauce (1150)

Omelet with mushrooms (2899)

Hashed tenderloin of beef, Sheppler (2389)

Chipolata sausages (1801)

Partridge a la Baudrimont (2093)

Italian salad (2635)

Hollandaise potatoes with melted butter (2790)

Gooseberry flawn (3173)

Blaekfish a la Villaret (1116) Scrambled eggs a la Columbus (2934) Yearling lamb cutlets in crepinette (1691) Veal, minced Sicilian style (1544) Parsnip cakes fried in butter (276; Beefsteak a la Perigueux (1376) Baked Biarritz potatoes (2772) Pancakes with orange-flower water (3078)

Sardine canapes (777)

Fried eggs with ham or bacon (2872)

Buffalo fish, cream sauce (1126)

Marshal potatoes (2796)

Partridge with olives (2103)

Slices of fillet of mutton maitre-d'hotel (1614)

Peeled tomato salad (2666)

Pumpkin pie (3203)

Shrimps in side dishes (819) Omelet with sausages (2905) Picked-up codfish with cream (1148) Hollandaise potatoes (2790) Venison cutlets deviled (2173) Cepes, Provengal style (2723) Broiled plovers (2118) Vanilla Chantilly eclairs (3304)

Oysters on half shell (803) Small trout marinated in wine (829) Eggs on a dish, Omer Pacha (2917) Lafayette fish breaded, English style (1188) Turkey giblets, peasant style (2034) Calf's brains crepinettes (2244) Julienne potatoes (2792) Peach with rice tartlets (3334)

Shrimp canapes (777)

Argentine omelet (2878)

Bluefish in papers (1120)

Stewed lamb, Peruvian style (1757)

Partridge with sauerkraut (2104)

Spare ribs, Parisian style (1808)

Potato salad (2654)

Semolina croquettes, pistachio sauce (3019)

Eggs cocottes (2873)

Shoulder of mutton with turnips (1654)

Black blood pudding (1,772)

Gosling sauted with tomatoes, Robert sauce