The Delmonico Cook Book. Alessandro Filippini
Luncheon.
Cromesquis aux fines herbes, 268, 143.
Stewed Veal à la Marengo, 624.
Spaghetti Napolitaine, 959.
Chicken Salad, 1044.
Rice and Orange Pudding, 1130.
Dinner.
East River Oysters, 298.
Consommé Impérial, 111.
Radishes, 292. Olives.
Shad with sorrel, 327.
Tenderloin of Beef, larded, with stuffed tomatoes, 516, 1023.
Suprême of Chicken à la Rothschild, 790.
Fresh Asparagus, 904.
Punch à la Lalla Rookh, 1308.
Roast English Snipe, 868.
Barbe de Capucine Salad, 1038.
Omelet Soufflée, 474.
Pont l’Evêque Cheese.
Coffee, 1349.
Monday, April—.
Breakfast.
Eggs à la Livingstone, 410.
Fillets of Sole à la Horly, 321.
Corned Beef Hash à la Zingara, 530.
Potatoes au Gratin, 1004.
Strawberries and Cream.
Luncheon.
Stuffed, Deviled Crabs, 370.
Blanquette of Veal à la Reine, 550.
Lamb Tongue Salad, 1056.
Cream au Cognac, 1258.
Dinner.
Clams, 300.
Pâté d’Italie, 103.
Sardines, 283. Olives.
Broiled Trout, maître d’hôtel, 314.
Sirloin Piqué à la Bordelaise, 491.
Spinach, with Eggs, 940.
Pigeon Cutlets à la Victoria, 815.
Succotash, 1022.
Roast Hindquarter of Spring Lamb, 1361.
Watercress Salad, 1072.
Baba, 1216.
Brie Cheese.
Coffee, 1349.
Tuesday, April—.
Breakfast.
Omelet, bonne femme, 466.
Broiled Beefsteak, 524.
Calf’s Brains, black butter, 557.
Hashed Potatoes, 1002.
Brioches à la Condé, 1203.
Luncheon.
Scallops Brestoise, 392.
Mutton Stew, Fermière, 655.
Shrimp Salad, 1067.
Plum Pie, 1094.
Dinner.
Oysters,