The Delmonico Cook Book. Alessandro Filippini
Sorrel, with Croûtons, 974.
French Pancake, 1186.
Luncheon.
Mussels à la Marinière, 378.
Duck à l’Américaine, 823.
String Beans, 947.
Apple Charlotte, 1167.
Dinner.
Oysters, 298.
Bisque of Crabs, 9.
Celery, 290. Olives.
Broiled Pompano, maître d’hôtel, 329.
Cucumber Salad, 289.
Tenderloin Piqué à la Bernardi, 523.
Stuffed Green Peppers, 975.
Calf’s Head en tortue, 641.
Roast Quail, 834.
Watercress Salad, 1072.
Vanilla Ice-Cream, 1271.
Lady-Fingers, 1231.
Coffee, 1349.
Saturday, January—.
Breakfast.
Eggs à la Finoise, 424.
Codfish à la Bonne Femme, 345.
Veal Cutlets en Papillotes, 566.
Mashed Potatoes au Gratin, 998.
Milan Cake, 1228.
Luncheon.
Crabs à la St. Jean, 371.
Chicken à la Maryland, 785.
Stewed Tomatoes, 1027.
Anchovy Salad, 1037.
Apricot Tarts, 1108.
Dinner.
Oysters à l’Alexandre Dumas, 299.
Croûte-au-Pot, 11.
Fillet of Soles, à la Hollandaise, 317.
Potatoes à la Parisienne, 986.
Shoulder of Lamb Rouennaise, 698.
Spinach, with gravy, 943.
Sweetbreads à la Béarnaise, 610.
Roast Squabs, 816.
Chicory Salad, 1045.
Omelet Célestine, 477.
Lemon Water Ice, 1279.
Coffee, 1349.
Sunday, January—.
Breakfast.
Sausage Omelet, 465.
Fried Smelts, tartare sauce, 301, 207.
Kidneys, stewed with Madeira, 662.
Potatoes, maître d’hôtel, 985.
Preserved Peaches, 1340.
Luncheon.
Stuffed Clams, 376.
Curry