250. Sunday, September 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.
250. Sunday, September Menu
Breakfast
Eggs a la Bennett, 447.
Broiled Spanish-mackerel, Anchovy Butter,
329,146.
Hashed Lamb, a l'Anglaise, 688.
Fresh Green-gages.
Luncheon
Lobster a la Newburg, 359.
Breaded Veal Cutlets, Tomato sauce, 563.
Russian Salad, 1065.
Timbales a la Schultze, 263.
Rice and Cream a la Croce, 1296.
Dinner
Small Blue Point Oysters, 298.
Puree a la Gentilhomme, 90.
Celery, 290. Olives.
Sheep's-head a la Creole, 339.
Tenderloin of Beef a la Hussard, 519.
Sorrel au Gras, 974.
Chicken a la Ranhofer, 1363.
Cardons a la Moelle, 931.
Punch a la Lorenzo Delmonico, 1303.
Woodcock sur Canape, 871.
Cabinet Pudding a la Sadi-Carnot, 1164.
Mazagran a la General Dufour, 1392.
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