The Delmonico Cook Book. Alessandro Filippini
Kirtig’s Oysters, 298.
Busecca Milanaise, 7.
Frogs à la Poulette, 399.
Brisotin of Veal, Poivrade sauce, 554, 194.
Stuffed Peppers, 975.
Chicken à la Maryland, 785.
Lima Beans, 952.
Roast Teal Ducks, with gravy, 859.
Chicory Salad, 1045.
Lemon Ice-cream, 1278.
Coffee, 1349.
Saturday, May—.
Breakfast.
Eggs à la Paysanne, 433.
Corned Beef Hash, 531.
Stewed Calf’s Liver à l’Alsacienne, 582.
Sweet Potatoes Soufflées, 1010.
Stewed Apricots, 1335.
Luncheon.
Oysters, à la Mali, 386.
Ragout of Veal, Marengo, 624.
String Bean Salad, 1068.
Strawberry Pie, 1095.
Dinner.
Clams, 300.
Croute-au-Pot, 11.
Radishes, 292. Mortadella, 287.
Shad’s Roe, with Bacon, 402.
Pigeon Cutlets, à la Victoria, 815.
Green Peas, with Cream, 980.
Brochette of Lamb, sauce Piquante, 674, 203.
Artichokes, Florentine, 903.
Roast Loin of Pork, 751.
Romaine Salad, 1064.
Charlottes Panachées, 1300.
Coffee, 1349.
Sunday, May—.
Breakfast.
Eggs à l’Impératrice, 440.
Broiled Spanish-mackerel, maître d’hôtel, 329.
Hashed Turkey en Bordure, 805.
Stewed Lima Beans, with Cream, 952.
Rice and Cream à la Croce, 1296.
Luncheon.
Canapé Lorenzo, 391.
Broiled Porterhouse Steak, Anchovy butter, 524, 146.
Potato Croquettes, 997.
Cauliflower Salad, 1040.
Strawberries and Cream.
Dinner.
Mill Pond Oysters, 298.
Purée Mongole, 50.
Olives. Radishes, 292.
Sole Normande, 318.
Turban of Chicken, à la Cleveland, 791.