The Delmonico Cook Book. Alessandro Filippini
Baba, 1216.
Pont l’Evêque Cheese.
Coffee, 1349.
Saturday, February—.
Breakfast.
Omelet Bonne Femme, 466.
Tripe Sauté à la Lyonnaise, 548.
Beefsteak, with Watercress, 524.
Hashed Potatoes, with Cream, 1003.
Corn Fritters, 965.
Luncheon.
Canapé Lorenzo, 391.
Lamb Chops à la Robinson, 682.
French Peas.
Anchovy Salad, 1037.
Diplomatic Pudding, 1129.
Dinner.
Oysters, 298.
Consommé Tapioca, 104.
Boiled Sheep’s-head, with fine Herbs, 352, 323.
Pig’s Cheek, Apple sauce, 726, 168.
Oyster Plant à la Paulette, 1019.
Piloff of Chicken à la Creole, 783.
Beans à l’Anglaise, 948.
Roast Mutton, 585.
Barbe de Capucine Salad, 1038.
Charlotte Russe, 1261.
Coffee, 1349.
Sunday, February—.
Breakfast.
Eggs à la Turque, 439.
Hashed Lamb, 700.
Sausages, with White Wine, 735.
Potatoes Julienne, 1013.
Peach Marmalade, 1331.
Luncheon.
Broiled Spanish Mackerel, maître d’hôtel, 329.
Cucumber Salad, 289.
Stewed Veal à la Marengo, 624.
Rhubarb Pie, 1085.
Dinner.
Oysters, 298.
Consommé Douglas, 114.
Celery, 290. Lyons Sausage, 286.
Croquettes of Lobster, sauce Colbert, 365, 190.
Sweetbreads à la Duxelle, 608.
Broiled Tomatoes, 1025.
Chicken Sauté à l’Hongroise, 772.
Spinach, with croûtons, 943.
Romaine Punch, 1304.
Roast English Snipe, 868.
Watercress Salad, 1072.
Croustade of Rice, 1176.
Imported Brie Cheese.
Coffee, 1349.
Monday, February—.