The Delmonico Cook Book. Alessandro Filippini
Tomatoes à la Bock, 1026.
Roast Rice-birds, 877.
Lettuce, Mayonnaise salad, 1042.
Baba, crême à la vanille, 1218.
Coffee, 1349.
Thursday, March—.
Breakfast.
Omelet, with fine herbs, 451.
Boiled Codfish, oyster sauce, 352.
Mutton Chops à la Robinson, 682.
Potatoes, maître d’hôtel, 985.
Apple Fritters, 1191.
Luncheon.
Smelts, with white wine, 342.
Blanquette of Veal, with nouilles, 552.
Fried Egg-plant, 907.
Rum Cake, 1229.
Dinner.
Oysters, 298.
Purée of Tomato à l’Andalouse, 58.
Olives. Radishes, 292.
Croquettes of Lobsters, sauce aurore, 365, 182.
Boiled Turkey, oyster sauce, 797.
Stuffed Tomatoes, 1023.
Roast Tenderloin of Beef à l’Hussarde, 519.
Potato Croquettes, 997.
Roast English Snipe, 868.
Dandelion Salad, 1049.
Peach Ice-cream, 1276.
Biscuits Ambroisienne, 1234.
Gruyère Cheese.
Coffee, 1349.
Friday, March—.
Breakfast.
Eggs, with brown butter, 414.
Broiled Shad, maître d’hôtel, 326.
Pig’s Feet à la Boston, 730.
Saratoga Potatoes, 1011.
Buckwheat Cakes, 1183.
Luncheon.
Crabs à l’Anglaise, 373.
Epigramme of Lamb, Macédoine, 689.
Lima Beans, 952.
Cold Bass en Remoulade, 209.
Pineapple Fritters, 1191.
Dinner.
Little Neck Clams, 300.
Cream of Rice, 78.
Salmi of Doe-birds à la Gastronome, 842.
String Beans, with butter, 948.
Veal Cutlets à la Philadelphie, 565.
Roast Leg of Lamb, 648.
Barbe de Capucine Salad, 1038.
Custard Pudding, 1154.