The Delmonico Cook Book. Alessandro Filippini
à l’Anglaise, 940.
Lamb Steak, purée of Peas, 716.
Potatoes à la Parisienne, 986.
Woodcock sur Canapé, 871.
Tomato Salad, 1070.
Hot Savarin, 1198.
Coffee, 1349.
Friday, January—.
Breakfast.
Eggs à la Bennett, 447.
Fried Smelts, Colbert sauce, 301, 190.
Country Sausages à l’Anglaise, 736.
Beet-roots, with cream, 912.
Stewed Quinces, 1338.
Luncheon.
Stuffed Lobster à la Diable, 367.
Stewed Veal, Solferino, 628.
Fried Egg-plant, 907.
Tongue Salad, 1056.
Caramel Pudding, 1166.
Dinner.
Oysters, 298.
Bouille-à-Baisse, 1.
Olives. Sardines, 283.
Bass à la Vénitienne, 338.
Beef Tongue à la Chipolata, 532, 232.
Stuffed Green Peppers, 975.
Pigeon Cutlets à la Victoria, 815.
Potatoes à la Windsor, 1008.
Saddle of Antelope, Cranberry sauce, 878, 1329.
Celery Salad, 1041.
Chocolate Ice-Cream, 1272.
Vanilla Eclairs, 1245.
Coffee, 1349.
Saturday, January—.
Breakfast.
Cheese Omelet, 469.
Broiled Spanish-Mackerel, 329.
Breaded Veal Cutlets, tomato sauce, 563.
Broiled Bacon, 754.
Rice au Lait d’Amandes, 1170.
Luncheon.
Oysters en Brochette au Petit Salé, 385.
Broiled Beefsteak, with Watercress, 524.
Brussels Sprouts, 922.
Stewed Lamb à la Parisienne, 708.
Apple Tarts, 1120.
Dinner.
Clams, 300.
Sorrel, with Asparagus tops, 41.
Lyon Sausage, 286. Celery, 290.
Fried Eels, sauce tartare, 301, 207.
Potatoes, Saratoga, 1011.
Garnished Sour-krout, 924.
Salmi of Duck, with olives, 827.
Celery, with cream, 929.