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.
Eggs a la Vanderbilt, 420.
Boned, Broiled Smelts, Bearnaise sauce, 353.
Small Mignons Filets, Madeira Wine sauce, 509.
185.
Lima Beans Stewed with Cream, 952.
£uncheon.
Broiled Trout, maitre d'hdtel, 314,
Chops Soyer, with Potato Croquettes, 647, 997.
Brussels Sprouts, 922.
Jelly a la Castellar, 1325.
Doxie Rockaway Oysters, 298.
Consomme Massena, 102.
Radishes, 292. Lyons Sausage, 286.
Spanish-mackerel aux fines Herbes, 331.
Fricandeau of Veal, with Sorrel, 577.
Croustade of Chicken a la Dreux, 762.
Cauliflower au Gratin, 926.
Punch a la Lalla Rookh, 1308.
Roast Woodcock, 871.
St. Honore a la Rose Delmonico, 1212.
Pont-de-Val Cheese.
Coffee, 1349.
 
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