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.
Potage lie a l'Americaine. Consomme a la Colbert.
Turbot, sauce Kollandaise et crevettes.
Filet de boeuf a la Flamande.
Endives aux ceufs poches.
Dinde a 1'ambassadnce.
Cetelettes de mouton a la Perigueux.
Pain de gibier aux supremes.
Homards a la Remoulade.
Petits pois a l'Anglaise.
Perdreaux ct chapons r6tis.
Salade de tomates et polonaise.
Croustade de riz a la Duchesse.
Gelee a la clermont.
Glaces. Dessert.
 
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