The Delmonico Cook Book. Alessandro Filippini

       Eggs, with Tarragon, 429.

       Haddock, Cream sauce, 352, 181.

       Calf’s Liver Sauté à l’Italienne, 580.

       Corn, stewed with butter, 964.

       Cream Renversée, 1252.

       Sole au Gratin, 319.

       Stewed Beef à la Dufour, 541.

       Broiled Tomatoes, 1025.

       Timbales à la Schultze, 263.

       Fresh Strawberry Tarts, 1117.

       Blue Point Oysters, 298.

       Consommé Princesse, 113.

       Olives. Radishes, 292.

       Stuffed Lobster, 367.

       Saddle of Mutton, Londonderry sauce, 668.

       Fried Oyster-plant, 1021.

       Coquilles of Chicken, with Mushrooms, 271, 230.

       Fresh Asparagus, 904.

       Punch au Kirsch, 1305.

       Roast Teal Ducks, 859.

       Celery, Mayonnaise Salad, 1042.

       Rum Cake, 1229.

       Gorgonzolla Cheese.

       Coffee, 1349.

       Omelet, with fine Herbs, 451.

       Hamburg Steak, Russian sauce, 526.

       Kidneys, stewed with Madeira, 662.

       Saratoga Potatoes, 1011.

       Rice and Cream à la Croce, 1296.

       Gerthins Welsh Rarebit, 296.

       Fish Balls, 347.

       Hashed Turkey, with Cream, 804.

       Russian Salad, 1065.

       Custard Pie, 1100.

       Little Neck Clams, 300.

       Brunoise, with Sorrel, 4.

       Radishes, 292. Lyons Sausage, 286.

       Shad, vert-pré, 328.

       Sweetbreads à la Catalan, 616.

       New String Beans au blanc, 947.

       Balotine of Lamb au jus, 675.

       French Peas.

       Roast Goose, 808.

       Watercress Salad, 1072.

       Apple Fritters, 1191.

       Coffee,