The Delmonico Cook Book. Alessandro Filippini
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Breakfast.
Omelet à la Vanderbilt, 471.
Broiled Codfish, with Bacon, 310, 754.
Lamb Fries, Mustard Sauce, 673, 202.
Stewed Carrots à la Béchamel, 927, 154.
Rice and Cream à la Croce, 1296.
Luncheon.
Cream Cheese.
Scallops Brestoise, 392.
Brochette of Lamb, with Bacon, 674, 754.
Stewed Tomatoes, 1027.
Japanese Salad, 1075.
Apple Pie, 1083.
Dinner.
Blue Point Oysters, 298.
Consommé Masséna, 102.
Sardines, 283. Cucumber Salad, 289.
Radishes, 292.
Broiled Trout, with Bacon, 314, 754.
Tenderloin of Beef, Piqué à la Provençale, 518.
Stuffed Egg-plant, 909.
Coquilles of Sweetbreads aux Champignons, 623.
Champagne Punch, 1307.
Roast Rhode Island Turkey, 800.
Chicory Salad, 1045.
Strawberry Shortcake, 1214.
Imported Brie Cheese.
Coffee, 1349.
Monday, May—.
Breakfast.
Eggs à la Chipolata, 442.
Fried Sea-bass, 301.
Hashed Turkey en Bordure, 805.
Succotash, 1022.
Small Brioches, 1202.
Luncheon.
Stuffed Deviled Crabs, 370.
Stewed Mutton, Solferino, 656.
Herring Salad, 1074.
Vanilla Eclairs, 1245.
Dinner.
Little Neck Clams, 300.
Consommé aux Pâtes d’Italie, 103.
Olives. Lyons Sausage, 286.
Salmon, Genoise Sauce, 306.
Calf’s-head en Tortue, 641.
Spinach, 940.
Mignons of Lamb à la Pompadour, 509.
Roast Ptarmigan, 862.
Dandelion Salad, 1048.
Stewed Prunes à la Général Dufour, 1330.
Pithiviers Cake, 1225.
Coffee, 1349.
Tuesday, May—.
Breakfast.