The Delmonico Cook Book. Alessandro Filippini
Breakfast.
Scrambled Eggs, with Chicory, 409.
Broiled Oysters, 382.
Flat Sausages, with White Wine, 735.
Carrots, with Cream, 927.
Brioche à la Condé, 1203.
Luncheon.
Oysters à la Mali, 386.
Irish Stewed Mutton, 660.
Shrimp Salad, 1067.
French Pancake, with jelly, 1187.
Dinner.
Clams, 300.
Consommé au Vermicelli, 103.
Celery, 290. Lyon Sausage, 286.
Frogs’ Legs à la Geo. Merrill, 1372.
Leg of Mutton à la Condé, 649.
Stuffed Onions, 970.
Suprême of Chicken à la Toulouse, 786.
Fresh Mushrooms on Toast, 914.
Red-head Duck à l’Américaine, 820.
Lettuce and Egg Salad, 1058.
Peach Ice-Cream, 1276.
Almond Biscuits, 1235.
Coffee, 1349.
Friday, January—.
Breakfast.
Tomato Omelet, 456.
Black Bass, Oyster sauce, 309, 173.
Chicken Livers en Brochette, 769.
Potatoes à la Lyonnaise, 991.
Waffles and Sugar, 1196.
Luncheon.
Croquettes of Salmon à la Victoria, 365, 208.
Calf’s Head à la Vinaigrette, 640.
Okra, stewed with cream, 1031.
Russian Salad, 1065.
Bread Pudding, 1132.
Dinner.
Oysters à l’Alexandre Dumas, 299.
Mulligatawney à la Delmonico, 35.
Olives. Thon, 282.
Pompano, with fine Herbs, 331.
Broiled Tenderloin, with Mushrooms, 496.
Lima Beans, 952.
Chicken Vol-au-Vent au Salpicon Royal, 810, 255.
Artichokes à la Barigoul, 897.
Roast Woodcock, 871.
Chicory Salad, 1045.
Iced Timbale of Rice, 1175.
Swiss Cheese.
Coffee, 1349.
Saturday, January—.
Breakfast.
Oatmeal and Cream.
Eggs à la Provençale, 422.
Cod’s Tongues, black butter, 349.