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 Raspail, 467.
Broiled Bluefish, maitre d'h6tel, 329.
Venison Steak, Currant Jelly, 884.
Fried Potatoes, 993.
Creme en Mousse au Maraschino, 1257.
Pompano, with White Wine, 342. Broiled Chicken, with Bacon, 756. Salad a l'ltalienne, 1036. Charlotte Russe, 1261.
Massachusetts Bay Oysters, 298.
Tomato a l'Andalouse, 58.
Lyons Sausage, 286. Radishes, 292.
Lobster a la Newburg, 359.
Sweetbreads, Soubise, 606.
Artichoke-bottoms, Florentine, 903.
Civet of Rabbit a la Parisienne, 888.
String Beans, 948.
Punch a la Lorenzo Delmonio, 1303.
Canvas-back Ducks, Currant Jelly, 874, 1326.
Celery, Mayonnaise Salad, 1042.
Cabinet Pudding a la Sadi-Carnot, 1164.
Gorgonzolla Cheese.
Coffee, 1349.
 
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