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 Regence, 470.
Broiled, Deviled Soft-shelled Crabs, 369.
Hashed Turkey en Bordure, 805.
Stewed Potatoes, 995.
Brioches Fluttes, 1204.
Spanish-mackerel, Hollandaise, 317.
Coquilles of Chicken a l'Anglaise, 271.
Sweet Potatoes Soufflees, 1010.
Water-melon a la Seward, 1317.
Raspberry Pie, 1096.
Clams, 300.
Olives. Radishes, 292.
Small Bouchees a la Reine, 270.
Frogs a l'Espagnole, 401.
Tenderloin Pique a la Provencale, 518.
Stuffed Tomatoes, 1023.
Veal Cutlets a la Marechale, 562.
Beans Panachees, 950.
Punch a la Cardinal, 1306.
Doe-birds a l'Americaine, 840.
Plombiere a la Kingman, 1294.
 
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