The Delmonico Cook Book. Alessandro Filippini
Broiled Philadelphia Spring Chickens, 756.
French Peas.
Tomato Salad, 1070.
Vermicelli Pudding, 1142.
Dinner.
Clams, 300.
Purée Soubise, with White Beans, 92.
Celery, 290. Olives.
Perch à la Toulouse, 354.
Antelope Steak, Port Wine sauce, 891.
Stuffed Peppers, 975.
Fricandeau of Veal, with Spinach, 578.
Roast Squab, 816.
Lettuce and Egg Salad, 1058.
Macaroon Ice-cream, 1290.
Lady-fingers, 1231.
Domestic Brie Cheese.
Coffee, 1349.
Saturday, March—.
Breakfast.
Smoked Beef Omelet, 461.
Broiled Smelts, Béarnaise sauce, 353.
Lamb Steak à l’Américaine, 718.
Potatoes, maître d’hôtel, 985.
Apples and Rice, 1169.
Luncheon.
Matelote of Eels, 332.
Fried Sweet Potatoes, 993.
Corned Beef, with Kale Sprouts, 490.
Plum Pie, 1094.
Dinner.
Oysters, 298.
Consommé Dubourg, 101.
Sheep’s-head aux fines Herbes, 323.
Epigrammes of Lamb, Louisianaise, 691.
Stuffed Lettuce, 953.
Salmi of Ptarmigan à la Chasseur, 864.
Tomatoes à la Reine, 1024.
Roast Beef, 527.
Dandelion Salad, 1049.
Apricot Pudding, 1151.
Coffee, 1349.
Sunday, March—.
Breakfast.
Boiled Eggs.
Broiled Pompano, maître d’hôtel, 329.
Flat Sausages, with mashed Potatoes, 719.
Turnips and Gravy, 967.
Crême en Mousse au Kirsch, 1256.
Luncheon.
Broiled Shad, 326.
Cucumber Salad, 289.
Boiled Turkey, Celery sauce, 796.
Fried Sweet Potatoes, 993.
Frangipani Tarts, 1121.
Dinner.
Shrewsbury Oysters, 298.
Consommé Tapioca, 104.
Radishes,