The Delmonico Cook Book. Alessandro Filippini
Breakfast.
Eggs à la Tripe, 419.
Mutton Hash à la Zingara, 652.
Black Sausage, with mashed potatoes, 719.
Rice à la Croce, 1296.
Luncheon.
Lobster en Brochette, 361.
Porterhouse Steak, 524.
Carrots and Cream, 927.
Macaroni Croquettes, 279.
Mille Feuilles, 1223.
Dinner.
Keyport Oysters, 298.
Chicken Hollandaise, 64.
Radishes, 292. Lyons Sausage, 286.
Fillets of Bass, with White Wine, 342.
Sweetbreads à la Montglas, 615.
String beans, 945.
Boiled Turkey, Oyster sauce, 797.
Stuffed Green Peppers, 975.
Roast Beef, 527.
Escarole Salad, 1055.
Nelson Pudding, 1155.
Coffee, 1349.
Sunday, April—.
Breakfast.
Omelet à la Vanderbilt, 471.
Boiled Skate, black butter, 325, 159.
Calf’s Feet, sauce piquante, 599.
Stewed Potatoes, 995.
Whipped Cream à la Vanille, 1254.
Luncheon.
Salmon, with Anchovy butter, 303, 146.
Braised Beef à l’Orsini, 481.
Spinach, with Eggs, 940.
Timbales à la Schultze, 263.
Mince Pie, 1082.
Dinner.
Mill Pond Oysters, 298.
Potage of Rice à la Maintenon, 98.
Radishes, 292. Olives.
Broiled Trout, maître d’hôtel, 314.
Cucumber Salad, 289.
Breast of Lamb, Jardinière, 702.
Chicken Fricassé à la Reine, 780.
Fresh Green Peas, 978.
Punch à la Cardinal, 1306.
Snipe sur Canapé, 868.
Lettuce and Tomato Salad, 1060.
St. Honoré à la Rose Delmonico, 1212.
Roquefort Cheese.
Coffee, 1349.
Monday, April—.
Breakfast.
Oatmeal.
Eggs à l’Alsacienne, 443.
Broiled Veal Cutlets, sauce piquante, 564, 203.
Tripe à la