309. Sunday, December 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.
309. Sunday, December Menu
Breakfast
Eggs a la Turque, 439. Boned, Broiled Smelts a la Bearnaise, 353. Hashed Lamb a la Zingara, 652. Turnips, with Gravy, 967. Stewed Prunes, 1330.
Luncheon
Terrapin a la Baltimore, 396. Broiled Grouse a la Pomeroy, 1390. Potato Croquettes, 997.
Timbales a l'Ecossaise, 261. Creme en Mousse au Cognac, 1258.
Dinner
Oysters, 298.
Sorrel, with Asparagus-tops, 41.
Boiled Halibut, sauce Hollandaise, 309, 160.
Tenderloin, Pique a la Provencale, 518.
Stewed Tomatoes, 1027.
Veal Cutlets a la Marechale, 562.
Spinach a l'Anglaise, 940.
Oranges Glacees a la Geo. Renauldt, 1297.
Roast Quails, 834.
Lettuce Salad, 1057.
St. Honore a la Rose Delmonico, 1212.
Swiss Cheese.
Coffee, 1349.
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