The Delmonico Cook Book. Alessandro Filippini
au Miroir, 425.
Broiled Pickerel, maître d’hôtel, 329.
Calf’s Liver à l’Alsacienne, 582.
Stewed Potatoes, 995.
Red Currant Jelly, 1326.
Luncheon.
Scallops Brestoise, 392.
Stewed Beef à la Dufour, 541.
Macaroni au Gratin, 955.
Apple Meringue Pie, 1103.
Dinner.
Little Neck Clams, 300.
Potage à la Windsor, 94.
Broiled Shad Roe, 402.
Cucumber Salad, 289.
Suprême of Chicken à la Patti, 789.
String Beans Bretonne, 949.
Mignons of Lamb, sauce Béarnaise, 1360.
Spinach and Eggs, 940.
Roast English Snipe, 868.
Watercress Salad, 1072.
Meringues Panachées, 1302.
Coffee, 1349.
Thursday, March—.
Breakfast.
Kidney Omelet, 463.
Shad, maître d’hôtel, 326.
Veal Cutlets, Tomato sauce, 563.
Stewed Carrots, with Cream, 927.
Whipped Cream à la Vanille, 1254.
Luncheon.
Stuffed Deviled Crabs, 370.
Beef Tongue, Jardinière, 535.
Stewed Tomatoes, 1027.
Strawberry Tarts, 1117.
Dinner.
Rockaway Oysters, 298.
Sorrel, with Rice, 42.
Olives. Radishes, 293.
Cod’s Tongues, black butter, 349.
Potato Croquettes, 997.
Balotine of Lamb, with Peas, 675.
Chicken Sauté à la Marengo, 771.
Stuffed Cucumbers, 937.
Roast Loin of Veal, 585.
Chicory Salad, 1046.
English Pudding, 1137.
Coffee, 1349.
Friday, March—.
Breakfast.
Omelet, with Asparagus-tops, 458.
Skate, with black butter, 325, 159.
Pig’s Feet à la Poulette, 731.
Potatoes Julienne, 1013.
Preserved Green-gages, 1344.
Luncheon.
Broiled