153. Friday, June 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.
153. Friday, June Menu
Breakfast
Crawfish Omelet, 453.
Boiled Codfish, Cream sauce, 352, 181.
Corned Beef Hash a l'Americaine, 531.
Boiled Corn, 962.
Luncheon
Shad, maitre d'h6tel, 326.
Stewed Lamb, with Lima Beans, 705.
Potatoes a la Hanna, 1012.
Lobster Salad, 1061.
Rice a la Bonne Femme, 1172.
Dinner
East River Oysters, 298.
Chiffonade, 14.
Radishes, 292. Mortadella, 287.
Broiled Sea-bass, sauce Tartare, 326, 207.
Piloff of Chicken a la Turque, 782.
Fresh Lima Beans, 952.
Veal Cutlets a la Philadelphia, 565.
Artichokes a la Vinaigrette, 902.
Reed-birds, with Bacon, 877, 754.
Romaine Salad. 1064.
Peaches and Cream.
Coffee, 1349.
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