The Delmonico Cook Book. Alessandro Filippini
Roast Chicken, 755.
Lettuce, and Egg Salad, 1058.
Charlottes Glacées, 1299.
Coffee, 1349.
Wednesday, January—.
Breakfast.
Eggs à la Tripe, 419.
Porterhouse Steak, with Watercress, 524.
Cold Boiled Ham, 722.
Hashed Potatoes au Gratin, 1004.
Brioche Fluttes, 1204.
Luncheon.
Stuffed Clams, deviled, 376.
Epigrammes of Lamb, with chicory, 690.
Macaroni au Gratin, 955.
French Pudding, 1139.
Dinner.
Oysters, 298.
Consommé Royal, 107.
Celery, 290. Olives.
Fillets of Bass à la Chambord, 343.
Croquettes of Chicken à la Reine, 758.
Braised Beef à la Mode, 479.
Spinach, maître d’hôtel, 942.
Roast Venison, currant jelly sauce, 878.
Escarole Salad, 1055.
Savarin à l’Anglaise, 1199.
Sherry Wine Jelly, 1318.
Coffee, 1349.
Thursday, January—.
Breakfast.
Scrambled Eggs, with Asparagus tops, 406.
Broiled Sardines on Toast, 403.
Black Sausages, with mashed Potatoes, 719.
Stewed Prunes, 1330.
Luncheon.
Canapé Lorenzo, 391.
Beefsteak Pie à l’Anglaise, 487.
Macédoine Salad, 1063.
Rhubarb Tarts, 1112.
Dinner.
Clams, 300.
Terrapin, 61.
Radishes, 292. Lyon Sausage, 286.
Sheep’s-head au Gratin, 319.
Saddle of Mutton à la Sevigné, 669.
Broiled Fresh Mushrooms on Toast, 916.
Chicken Sauté à la Parmentier, 773.
French Peas.
Roast Partridge sur Canapé, 843.
Celery, Mayonnaise Salad, 1042.
Baba au Rhum, 1217.
Coffee, 1349.
Friday, January—.
Breakfast.
Oyster Omelet, 452.
Pork Andouillettes, 742.
Mutton