The Delmonico Cook Book. Alessandro Filippini
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Stewed Turnips, 967.
Brioche, 1201.
Luncheon.
Lobster en Chevreuse, 362.
Haricot of Lamb à la Providence, 701.
Asparagus Salad, 905.
Pear Pie, 1084.
Dinner.
Little Neck Clams, 300.
Shin of Beef, liée, 29.
Radishes, 292. Olives.
Soles, with White Wine, 342.
Coquilles of Chicken à l’Anglaise, 271.
Sirloin Piqué, with Stuffed Tomatoes, 598, 1023.
Snipe sur Canapé, 868.
Celery Salad, 1041.
Chocolate Pudding, 1146.
Swiss Cheese.
Mazagran à la Général Bugeau, 1391.
Thursday, August—.
Breakfast.
Tomato Omelet, 456.
Tripe à la Lyonnaise, 548.
Brochette of Lamb à la Dumas, 674.
Sorrel au Gras, 974.
Peaches and Cream.
Luncheon.
Bluefish with White Wine, 342.
Ragout of Beef, Dufour, 541.
String Beans, 948.
Baba, 1216.
Dinner.
Clams, 300.
Purée Condé, 48.
Kennebec Salmon, à l’Hollandaise, 303, 160.
Saddle of Mutton, Londonderry sauce, 668.
Succotash, 1022.
Chicken Sauté à la Marengo, 771.
Stuffed Tomatoes, 1023.
Woodcock on Toast, 871.
Celery Salad, 1041.
Vanilla Ice-cream, 1271.
Coffee Eclairs, 1244.
Coffee, 1349.
Friday, August—.
Breakfast.
Omelet, Bonne Femme, 466.
Fried Soft-shelled Crabs, 368.
Hashed Beef à la Portugaise, 501.
Potatoes with Cream, 1003.
Rice à la Française, 1180.
Luncheon.
Matelote of Eels, 332.
Croquettes of Lamb à la Patti, 679.
Anchovy Salad, 1037.
Currant Tarts, 1114.
Dinner.