The Delmonico Cook Book. Alessandro Filippini

       Omelet, Bonne Femme, 466.

       Fried Whitebait, 301.

       Calf’s Liver, Sauté à l’Alsacienne, 582.

       Potatoes à la Rice, 1007.

       Brioches à la Condé, 1203.

       Stuffed Deviled Clams, 376.

       Boiled Turkey à l’Anglaise, 795.

       Broiled Sweet Potatoes, 983.

       Iced Timbale of Rice, 1175.

       Consommé with Italian Paste, 103.

       Caviare, 281. Radishes, 292.

       Kingfish with black Butter, 352, 159.

       Braised Beef à la Flamande, 482.

       Lamb Croquettes à la Soubise, 679, 250.

       Stewed Fresh Tomatoes, 1027.

       Broiled Squabs on Toast, with Bacon, 817.

       Chicory Salad, 1045.

       Almond Cake, Glacé, 1208.

       Coffee, 1349.

       Eggs à la Turque, 439.

       Fish Balls à la Mrs. Harrison, 347.

       Deviled Lamb Chops, with Bacon, 647, 754.

       Succotash with Cream, 1022.

       Fresh Plums.

       Broiled Pompano, maître d’hôtel, 329.

       Cucumber Salad, 289.

       Croustade of Chicken Livers au Madère, 763.

       Lobster Salad à la Plummer, 1062.

       Boiled Apple Dumplings, 1127.

       Little Neck Clams, 300.

       Consommé, Masséna, 102.

       Mortadella, 287. Olives.

       Boiled Kennebec Salmon, Percillade sauce, 303, 165.

       Potatoes, Windsor, 1008.

       Broiled Tenderloin à la Chiron, 504.

       Asparagus, sauce Hollandaise, 904.

       Broiled Chicken with Bacon, 756.

       Beans Panacheés, 950.

       Punch Romaine, 1304.

       Roast Woodcock on Toast, 871.

       Escarole Salad, 1055.

       Cabinet Pudding à la Sadi-Carnot, 1164.

       Gorgonzolla Cheese.

       Mazagran à la Général Dufour, 1392.

       Omelet Raspail, 467.