The Delmonico Cook Book. Alessandro Filippini
Oyster Plant, with butter, 1018.
Baked Apples, 1124.
Luncheon.
Crabs à la St. Laurent, 372.
Broiled Chicken on Toast, 756.
Brussels Sprouts, 922.
Timbales à la Schultze, 263.
Rum Omelet, 476
Dinner.
Oysters, 298.
Cream of Chicken, 82.
Anchovies, 284. Radishes, 292.
Sheep’s-head, Lobster sauce, 158.
Braised Beef à la Morlaisienne, 478.
Potatoes en Surprise, 1005.
Lamb Chops à la Signora, 681.
French Peas.
Roast Partridge, 843.
Celery Salad, 1042.
Charlotte au Café, 1262.
Coffee, 1349.
Sunday, January—.
Breakfast.
Kidney Omelet, 463.
Broiled Shad, maître d’hôtel, 326.
Hamburg Steak, Madeira sauce, 526, 185.
Potatoes Lyonnaise, 991.
Cream Renversée, 1252.
Luncheon.
Truffled Boned Turkey, 813.
Mignon Filets à la Bohémienne, 513.
Potatoes au Gratin, 1004.
Shrimp Salad, 1067.
Chaussons, 1236.
Dinner.
Oysters, 298.
Consommé Colbert, 120.
Olives. Celery, 290.
Smelts à la Béarnaise, 353.
Grenadin of Veal à la Sevigné, 588.
Celery, with Marrow, 930.
Fried Chicken, Cream sauce, 181.
String Beans, 948.
Punch à la Lallah Rookh, 1308.
Roast Doe-birds à l’Américaine, 840.
Escarole Salad, 1055.
Peach Pudding, 1150.
Gorgonzolla Cheese.
Coffee, 1349.
Monday. January—.
Breakfast.
Boiled Eggs.
Broiled Calf’s Liver and Bacon, 584.
Tripe à la mode de Caën, 547.
Potatoes Lyonnaise, 991.
Stewed Pears, 1333.
Luncheon.
Fried Oysters, 380.
Veal, stewed with Peas, 631.
Cauliflower