The Delmonico Cook Book. Alessandro Filippini
of Contents
Breakfast.
Omelet Mexicaine, 473.
Broiled English Breakfast Bacon, 754.
Calf’s Liver Sauté à l’Italienne, 580.
Stewed Tomatoes, 1027.
Preserved Plums, 1343.
Luncheon.
Soft Clams à la Merrill, 389.
Curry of Chicken à l’Indienne, 792.
French Peas.
Salad Suèdoise, 1069.
Mille-feuilles, 1223.
Dinner.
Clams, 300.
Consommé Printanier, 109.
Broiled Smelts, Béarnaise, 353.
Broiled Lamb Chops, Bordelaise sauce, 647, 186.
Spaghetti à l’Italienne, 960.
Antelope Steak, Currant jelly sauce, 884.
Sweet Potatoes, Hollandaise, 999.
Roast Teal Ducks, 859.
Chicory Salad, 1045.
Tapioca Pudding, 1141.
Coffee, 1349.
Tuesday, February—.
Breakfast.
Eggs au Miroir, 425.
Broiled Deviled Mutton, Kidneys, 715.
Hamburg Steak, Russian sauce, 526.
Lima Beans, 952.
German Pancake, 1188.
Luncheon.
Broiled Shad, maître d’hôtel, 326.
Cucumber Salad, 289.
Salmi of Duck, Rouennaise, 825.
Onions, with Cream, 968.
Greengage Pie, 1093.
Dinner.
Oysters, 298.
Chicken à la Richmond, 62.
Stuffed Lobster, 367.
Tenderloin, piqué à la Portugaise, 517.
Potatoes Duchesse, 1006.
Squabs en Crapaudine, 819.
Brussels Sprouts sautés au beurre, 922.
Roast Chicken, 755.
Celery, Mayonnaise Salad, 1042.
Sponge Cake, 1195.
English Cheese.
Coffee, 1349.
Wednesday, February—.
Breakfast.
Tomato Omelet, 456.
Broiled Smelts, Béarnaise, 353.
Chicken Livers en Brochette, 769.
Potato Croquettes, 997.