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.
New York, October 12, I860.
Menu.
Consomme de Volaille. Huitres a la Poulette. Saumon. Truites.
Au Beurre de Montpelier.
Filets de Boeuf a la Bellevue. Pates de Gibiers a la Moderne. Pains de Lievres Anglais Histories.
Galantines de Dindes a la Royale. Cochons de Lait a la Parisienne. Terrines de Nerac aux Truffes.
Jambons de Westphalie a la Gendarme.
Longes de Boeuf a l'Ecarlate.
Mayonnaises de Volailles. Salades d'Homards a la Russe.
Grouse. Becassines. Becasses.
Faisans.
Gelees au Madere. Cremes Francaises. Petits Fours.
Macedoines de Fruits. Glaces a la Vanille et Citron. Charlotte Russes. Peches, Poires, Raisins de Serre, etc.
La Reine Victoria et le Prince Albert. Le Great Eastern. Le Vase de Flora.
Silver Fountain, etc., etc.
 
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