The Delmonico Cook Book. Alessandro Filippini
of Reed-birds, with Bacon, 877, 754.
Barbe de Capucine Salad, 1038.
Coffee Ice-cream, 1273.
Galette, 1221.
Coffee, 1349.
Thursday, April—.
Breakfast.
Ham Omelet, 462.
Fried Whitebait, 301.
Minced Veal à la Catalan, 575.
Stewed Carrots and Cream, 927.
Strawberries and Cream.
Luncheon.
Scallops Brestoise, 392.
Pork and Beans, 752.
Crab Salad, 1047.
Rice Cake à la Mazzini, 1230.
Dinner.
Linn Haven Oysters, 298.
Consommé d’Orléans, 110.
Tomatoes, 288. Olives.
North River Shad, maître d’hôtel, 326.
Cucumber Salad, 289.
Haricot of Lamb à la Providence, 701.
Balotine of Squab à l’Italienne, 818.
Fresh Peas, 978.
Roast Beef, 527.
Dandelion Salad, with eggs, 1049.
Apples Meringuées, 1248.
Coffee, 1349.
Friday, April—.
Breakfast.
Lobster Omelet, 454.
Broiled Fresh Mackerel, maître d’hôtel, 329.
Lamb Mignons, Madeira sauce, 1360, 185.
Sweet Potatoes, stewed, 995.
Brioches Fluttes, 1204.
Luncheon.
Kingfish, with sorrel, 327.
Blanquette of Veal, with nouilles, 552.
Potatoes, Hollandaise, 999.
Lobster Salad, 1061.
Baked Apples, 1124.
Dinner.
Little Neck Clams, 300.
Cream of Asparagus, 70.
Oyster Patties, 387.
Roast Ham, with sweet corn, 724.
Spinach, with eggs, 943.
Breast of Lamb, Jardinière, 702.
Brussels Sprouts, 922.
Roast Turkey, 800.
Doucette Salad, 1052.
Baba, with rum, 1217.
Coffee, 1349.
Saturday, April—.