The Delmonico Cook Book. Alessandro Filippini
Squabs, 816.
Beet-root and Doucette Salad, 1053.
Almond Cake, 1224.
Neufchatel Cheese.
Coffee, 1349.
Wednesday, February—.
Breakfast.
Eggs à la Hyde, 448.
Broiled Boned Smelts, tartare sauce, 354, 207.
Escalops of Veal au Jus, 568.
Hashed Potatoes, 1002.
Milan Cake, 1228.
Luncheon.
Welsh Rarebit, 294.
Bass, with fine Herbs, 323.
Broiled Porterhouse Steak, 524.
Macaroni Croquettes, 279.
Pumpkin Pie, 1099.
Dinner.
Oysters, 298.
Brunoise, with Sorrel, 4.
Celery, 290. Olives.
Salmon Cutlets, Victoria, 366.
Antelope Steak, Currant jelly, 890.
Oyster Plant à la Poulette, 1019.
Mignon Filets, with Marrow, 510.
Cauliflower, sauce Hollandaise, 925.
Upland Plovers, sur canapé, 865.
Escarole Salad, 1055.
Coffee Ice Cream, 1273.
Fancy Almond Cakes, 1239.
Coffee, 1349.
Thursday, February—.
Breakfast.
Omelet, with Chicken Livers, 464.
Broiled Sardines on Toast, 403.
Broiled Calf’s Liver and Bacon, 584.
Watercress Salad, 1072.
Brioche Fluttes, 1204.
Luncheon.
Soft Clams à la Newburg, 390.
Lamb Stewed à la Créole, 711.
Herring Salad, 1074.
Cherry Tarts, 1111.
Dinner.
Clams, 300.
Cream of Barley, 77.
Radishes, 292. Cucumbers, 289.
Shad, with Sorrel, 327.
Chicken Sauté à la Bohémienne, 778.
Stuffed Tomatoes, 1023.
Coquilles of Sweetbreads à la Dreux, 621.
New Peas, with cream, 980.
Roast Turkey, 800.
Lettuce Salad, 1059.
Baked Apple Dumplings, 1122.
Coffee, 1349.
Friday, February—.