The Delmonico Cook Book. Alessandro Filippini
Dinner.
Small Rockaway Oysters, 298.
Mock Turtle Soup, 17.
Olives. Mortadella, 287.
Fried Sea Bass, sauce Tartare, 301, 207.
Ragout of Beef à la Dufour, 541.
Vol-au-Vent à la Reine, 812.
Cauliflower au Gratin, 926.
Leg of Lamb, roasted, 648.
Salad, Barbe de Capucine, 1038.
Strawberry and Vanilla Ice-cream, 1274, 1271.
Camembert Cheese.
Coffee, 1349.
Wednesday, May—.
Breakfast.
Oatmeal, with Cream.
Omelet, with Cheese, 469.
Broiled Porterhouse Steak au Cresson, 524.
Potatoes au Gratin, 1004.
Sherry Wine Jelly, 1318.
Luncheon.
Codfish, Shrimp sauce, 352, 178.
Chicken Hash à la Polonaise, 803.
Fried Sweet Potatoes, 993.
Sago Pudding, 1140.
Dinner.
Clams, 300.
Purée Crécy, 47.
Trout, Genoise sauce, 314, 187.
Braised Beef à la Flamande, 482.
Piloff of Chicken à la Créole, 783.
Fresh Mushrooms on Toast, 916.
Roast Capon, 755.
Dandelion Salad, 1049.
Peaches and Cream.
Sweet Almond Macaroons, 1210.
Coffee, 1349.
Thursday, May—.
Breakfast.
Eggs à la Bennett, 447.
Butterfish aux fines Herbes, 331.
Sausage à l’Anglaise, 736.
Potatoes, with Bacon, 989.
Stewed Prunes à la Dufour, 1330.
Luncheon.
Pompano, with White Wine, 342.
Spring Lamb Steaks, purée of peas, 716.
Fried Egg-plant, 907.
Macédoine Salad, 1063.
Rhubarb Pie, 1085.
Dinner.
Shrewsbury Oysters, 298.
Consommé Princesse, 113.
Watercress, 1072. Olives.
Shad à la Vénitienne, 338.
Broiled Tenderloin of Beef à la Nivernaise, 505.