The Delmonico Cook Book. Alessandro Filippini
Tuesday, April—.
Breakfast.
Eggs à la Reine, 438.
Codfish Tongues, with black butter, 349.
Tripe à la Lyonnaise, 548.
Stewed Turnips, 967.
Brioche, 1201.
Luncheon.
Broiled Trout, maître d’hôtel, 314.
Cucumber Salad, 289.
Escalops of Veal à la Duxelle, 569.
Mashed Potatoes, 998.
Mille Feuilles, 1223.
Dinner.
East River Oysters, 298.
Ox-tail, with Barley, 38.
Olives. Radishes, 292.
Bouchées à la Reine, 270.
Beef Tongue à la Gendarme, 532.
Tomatoes à la Bock, 1026.
Haricot of Lamb à la Providence, 701.
Beans Panachés, 950.
Roast Squab, 816.
Lettuce Salad, 1057.
Charlotte Russe, 1261.
Coffee, 1349.
Wednesday, April—.
Breakfast.
Plain Omelet, 450.
Fish Balls, 347.
Mutton Chops, with Watercress, 647.
Julienne Potatoes, 1013.
Brioches Fluttes, 1204.
Luncheon.
Smelts, with White Wine, 342.
Hamburg Steak, Russian sauce, 526.
Cauliflower, Hollandaise, 925.
Madeleine, 1226.
Dinner.
Clams, 300.
Jardinière, 28.
Tomatoes, 288. Olives.
Bass en Matelote, 332.
Roast Ham, Champagne sauce, 723.
Stewed Corn, 964.
Antelope Chops, Port Wine sauce, 891.
Stuffed Green Peppers, 975.
Roast Beef, 527.
Barbe de Capucine Salad, 1038.
Vanilla Ice-cream, 1271.
Petites Bouchées des Dames, 1237.
Coffee, 1349.
Thursday, April—.
Breakfast.
Eggs à l’Aurore, 444.
Broiled Salt Mackerel, 329.
Hashed Beef au Gratin, 529.
Fried Onions, 969.