Piedmont Hotel
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Dishes
| SCRAMBLED EGGS A la Piedmont: On toast covered with Goose LIver Paste and Scrambled with Tomatoes | $0.50 |
| SCRAMBLED EGGS Aux Champignons frais: Scrambled with fresh Mushrooms on toast | $0.50 |
| SCRAMBLED EGGS A la Lyonaise: Scrambled with fried onions | $0.40 |
| Scrambled eggs A l'Indienne: Seasoned with curry powder and cayenne pepper | $0.40 |
| Scrambled Eggs Aux Pointes d'Asperges: With Asparagus Tips | $0.50 |
| Au Cervelle de Veau: With Calves Brains | $0.45 |
| Au beurre d'Anchois: Anchovy Paste mixed with butter, put on toast and covered with scrambled Eggs | $0.45 |
| Au Jambon: With finely shredded or minced Ham | $0.40 |
| Aux Fines Herbes: Mixed with Parsley, Pickles and Onions, hashed very fine | $0.45 |
| A la Colbert: On slices of Ham covered with a Colbert sauce | $0.60 |
| A la Grand Duc: On croutons of fried bread garnished with Asparagus tips, fresh Mushrooms, truffles cooked in rich cream sauce | $0.60 |
| A la Mornay: On toast, covered with cream sauce, sprinkled with parmesan cheese and baked in oven | $0.50 |
| Richelieu: On foie gras toast with rich tomato sauce | $0.50 |
| A la Portugaise: On rounds of toast with stuffed Tomatoes and brown sauce flavored with sherry | $0.60 |
| A la Melba: Poached in well seasoned Milk, set on broiled Lamb Kidneys covered with fresh Mushroom sauce | $0.75 |
| A la Rossini: Baked au Gratin, dressed in a border of Chicken Livers sauced over with truffle and Maderia sauce | $0.60 |
| A la Meyerbeer: garnished with Kidneys and Port Wine Sauce | $0.50 |
| Au beurre noir: With nut brown butter | $0.40 |
| A la Bercy: Baked au gratin with Brookfield sausage in center, Tomato sauce flavored with onions around the edges | $0.50 |
| Mirabeau: With filets of Anchovies and Anchovy butter | $0.50 |
| A la Turque: With Chicken Livers and Espagnole sauce | $0.60 |
| A la Taft: Garnished with fresh Shrimp, cooked in cream sauce with Mushrooms | $0.50 |
| The Piedmont's Special: Filled with hashed Chicken in cream | $0.50 |
| Creole: Green and red peppers, Ham and Mushrooms hashed fine, in tomato sauce | $0.50 |
| Milanaise: With Macaroni stewed in tomato pulp, parmesan cheese bordered with tomato sauce | $0.50 |
| Maxine Elliott: With fresh Mushrooms cooked in cream | $0.60 |
| With Oysters: With Oysters cooked in cream sauce | $0.50 |
| A la langue de boeuf: With smoked beef tongue chopped very fine | $0.50 |
| A la Russe: With Russian Caviar surrounded with cream sauce slightly flavored with onions | $0.60 |