The Delmonico Cook Book. Alessandro Filippini
Lyons Sausage, 286.
Smelts à la Toulouse, 354.
Tenderloin of Beef, marinaded, Russian sauce, 511.
Succotash, 1022.
Saddle of Lamb à la Sévigné, 669.
Romaine Punch, 1304.
Roast Goose, 808.
Chicory Salad, 1045.
Iced Diplomatic Pudding, 1288.
Strachino Cheese.
Coffee, 1349.
Monday, March—.
Breakfast.
Omelet with Cèpes, 460.
Fish Balls, 347.
Minced Beef à la Catalan, 502.
Potatoes Gastronome, 1000.
Peach Marmalade, 1331.
Luncheon.
Oysters à la Poulette, 383.
Braised Calf’s Liver, Bourgeoise, 583.
Fried Oyster-plant, 1021.
Timbales à la Schultze, 263.
Savarin, 1197.
Dinner.
Clams, 300.
Spaghetti, with Tomatoes, 56.
Tomatoes, 288. Olives.
Salmon Croquettes, Cream sauce, 364, 181.
Croustade of Kidneys à la Périgueux, 680, 191.
Chicken Sauté, with Tarragon, 774.
Potatoes à l’Hanna, 1012.
Roast Mutton, 585.
Celery Salad, 1041.
Fruit Pudding, 1161.
Coffee, 1349.
Tuesday, March—.
Breakfast.
Scrambled Eggs, with Asparagus-tops, 406.
Broiled Sardines on toast, 403.
Lamb Chops, sauce Colbert, 647, 190.
Potatoes Lyonnaise, 991.
Maraschino Jelly, 1319.
Luncheon.
Stuffed Deviled Clams, 376.
Hamburg Steak, Poivrade sauce, 526, 194.
Broiled Tomatoes, 1025.
Iced Timbale of Rice, 1175.
Dinner.
Blue Point Oysters, 298.
Clear Green Turtle, 18.
Red-snapper, Remoulade sauce, 309, 209.
Sirloin Steak à la Parisienne, 495.
Potatoes à la Windsor, 1008.
Broiled Sweetbreads, Colbert sauce, 617.