335. Saturday, 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.
335. Saturday, December Menu
Breakfast
Tomato.Omelet a la Provencale, 457.
Fish Balls, 347. Lamb en Brochette a la Dumas, 674. Fried Potatoes, 993. Brioche a la Conde, 1203.
Luncheon
Stuffed Oysters a la Mali, 386.
Calf's-head a la Cavour, 638.
Stuffed Cabbage, 919.
Potato Salad, 1073. Charlotte au Cafe, 1262.
Dinner
Clams, 300.
Watercress, 1072. Sardines, 283.
Sheep's-head, maitre d'hotel, 329.
Salmi of Ducks, with Turnips, 826.
Spaghetti Napolitaine, 959.
Tenderloin, Pique a la Florentine, 506.
Roast Red-heads, with Hominy, 876, 1035.
Plombiere a la Kingman, 1294.
Coffee, 1349.
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