FoodNetArchive

The table

1889

Page 72

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Corned Beef with Kale-sprouts, 490. Lemon Ice-cream, 1278. Lobster Salad, 1061. Pithiviers Cake, 1225. Rum Omelet, 476. Coffee, 1349. Saturday, September — . Breakfast. Dinner. Eggs a la Tripe, 419. Little Neck Clams, 300. Broiled Fresh Perch, 314. Consomme a 1'Anglaise, 119. Mutton Kidneys, Sautes a 1'Italienne, 663. Tomatoes, 288. Lyons Sausage, 286. Potatoes Duchesse, 1006. Porgies aux fines Herbes, 315. French Pancake, 1186. Sweetbreads en Petites Caisses, 274. Stuffed Egg-plant, 909. Squabs en Crapaudine, 819. Green Peas a la Frangaise, 977. Pompano, with Sorrel, 327. Roast Saddle of Venison, 878. Broiled Sirloin Steaks a la Bordelaise, 491. Chicory Salad, 1045. Spaghetti a 1'Italienne, 663. Indian Pudding, 1145. Strawberry Tarts, 1117. Coffee, 1349. Sunday, September — . Breakfast. ?Dinner. Eggs a la Bennett, 447. Small Blue Point Oysters, 298. Broiled Spanish-mackerel, Anchovy Butter, Puree a la Gentilhomme, 90. 329, 146. Celery, 290. Olives. Hashed Lamb, a 1'Anglaise, 688. Sheep's-head a la Creole, 339. Potatoes Julienne, 1013. Tenderloin of Beef a la Hussard, 5:9. Fresh Green-gages. Sorrel au Gras, 974. Chicken a la Ranhofer, 1363. n. Gardens a la Moelle, 931. Lobster a la Newburg, 359. Punch a la Lorenzo Delmonico, 1303. Breaded Veal Cutlets, Tomato sauce, 563. Woodcock sur Canape, 871. Russian Salad, 1065. Escarole Salad, 1055. Timbales a la Schultze, 263. Cabinet Pudding a la Sadi-Carnot, 1164. Rice and Cream a la Croce, 1296. Mazagran a la General Dufour, 1392. I I 8 THE TABLE. Monday, September — . Breakfast. Eggs au Soleil, 415. Picked-up Codfish, 346. Beefsteak with Watercress, 524. Saratoga Potatoes, ion. Stewed Apples, 1332. Cuncheon. Oyster Patties, 387. Lamb Chops a la Robinson, 682. Brussels Sprouts, 922. Vanilla Eclairs, 1245. Dinner. Clams, 300. Mock Turtle, 17. Sardines, 283. Radishes, 292. Bass a la Chambord, 343. Chartreuse of Partridge, 849. Curry of Chicken a la Creole, 794. Beans' with cream, 946. Roast Loin of Lamb, 585. Lettuce Salad, 1058. Rhubarb Pie, 1085. Apricot Water-ice, 1285. Coffee, 1349. Tuesday, October — . Breakfast. Dinner. Eggs a la Pauvre Femme, 417. Broiled Boned Smelts, Tartare sauce, 353, 207. Sausages, with White Wine, 735. Beet-roots, Sautes au Beurre, 911. Brioches Fluttes, 1204. White Porgies, with Fine Herbs, 315. Ragout of Veal a la Chasseur, 632. Cauliflower a PHollandaise, 925, 160. Mince Pie, 1082. Oysters, 298. Puree Mongole, 50. Olives. Celery, 290 Striped Bass, with White Wine, 342. Brisotin of Veal a 1'Ecarlate, 555. Lima Beans, 952. Lamb Sweetbreads en Caisses, 274. Artichoke-bottoms, Florentine, 903. Roast Grouse sur Canape, 852. Watercress Salad, 1072. Peach Pudding, 1150. Coffee, 1349. Wednesday, October — . Breakfast. Omelet a la Prove^ale, 457. Codfish a PHollandaise, 352, 160. Corned Beef Hash a la Zingara, 530. Saratoga Potatoes, 101 1. Fresh Pears. Crabs k la St. Laurent, 372. Blanquette of Veal a la Reine, 550. Fried Sweet Potatoes, 993. Apple Cake, 1211. Dinner. Clams, 300. Croute-au-P6t, n. Radishes, 292. Anchovies, 284. Bluefish a la Venitienne, 338. Pigeon Cutlets a la Victoria, 815. Brussels Sprouts, 922. Filets Mignons a la Pompadour, 509. Green Corn, 962. Roast Saddle of Mutton, 664. Celery Salad, 1041. Lemon Pudding, 1157. Coffee, 1349. MENUS.