The Delmonico Cook Book. Alessandro Filippini
Saturday, March—.
Breakfast.
Omelet, with Sardines, 468.
Haddock, cream sauce, 352, 181.
Hamburg Steak, Russian sauce, 526.
Mashed Potatoes au Gratin, 998.
Brioche, 1201.
Luncheon.
Red-snapper à la maître d’hôtel, 329.
Fricandeau of Veal, with sorrel, 577.
Stewed Tomatoes, 1027.
Plum Tarts, 1110.
Dinner.
Oysters, 298.
Shin of Beef, liée, 29.
Radishes, 292. Anchovies, 284.
Oyster Patties, 387.
Pigeon Cutlets, Victoria, 815.
Asparagus à la Tessinoise, 906.
Croustade of Kidneys à la Périgueux, 680, 191.
Roast Beef, 527.
Celery, Mayonnaise salad, 1042.
Charlotte Russe, 1261.
Coffee, 1349.
Sunday, March—.
Breakfast.
Eggs à l’Aurore, 444.
Fried Smelts, tartare sauce, 301, 207.
Broiled Calf’s Liver and Bacon, 584.
Fried Potatoes, 993.
Stewed Apples, 1332.
Luncheon.
Lobster à l’Américaine, 357.
Irish Mutton Stew, 660.
Corn Stewed with butter, 964.
Deviled Lamb Fries, maître d’hôtel, 672, 145.
Tomato Salad, 1070.
Caramel Pudding, 1166.
Dinner.
Oysters à l’Alexandre Dumas, 299.
Potage à la Montmorency, 97.
Olives. Celery, 290.
Sheep’s-head au Gratin, 319.
Broiled Tenderloin of Beef à la Chéron, 504.
Parisian Potatoes, 986.
Coquilles of Sweetbreads à la Dreux, 621.
Punch en Surprise, 1309.
Roast Chicken, 755.
Lettuce Salad, 1057.
Neapolitan Ice-cream, 1292.
Biscuits à la Richelieu, 1232.
Roquefort Cheese.
Coffee, 1349.
Monday, March—.
Breakfast.
Omelet Régence, 470.
Oysters