The Delmonico Cook Book. Alessandro Filippini
Luncheon.
Broiled Stuffed Deviled Crabs, 370.
Breaded Veal Cutlets, Tomato sauce, 563.
Macédoine Salad, 1063.
Mille Feuilles, 1223.
Dinner.
Ox-tail à l’Ecossaise, 39.
Tomatoes, 288. Olives.
Lobster à la Bordelaise, 360.
Tenderloin of Pork, Sauce piquante, 741, 203.
String Beans, 984.
Fried Chicken, Cream Sauce, 301, 181.
Stuffed Tomatoes, 1023.
Leg of Lamb, 648.
Lettuce Salad, 1057.
Tapioca Pudding, 1141.
Mazagran à la Gen. Bugeau, 1391.
Sunday, June—.
Breakfast.
Omelet with fresh Asparagus, 458.
Veal Kidneys, Broiled and Deviled, 715.
Broiled Ham, 753.
Fried Oyster-plant, 1021.
Fresh Cherries.
Luncheon.
Baked Bluefish, 319.
Hashed Chicken en Bordure, 805.
Stuffed Egg-plant, 909.
Timbales à la Schultze, 263.
Raspberry Pie, 1096.
Dinner.
Little Neck Clams, 300.
Cream of Cauliflower, 73.
Pompano, maître d’hôtel, 329.
Potatoes, Château, 1009.
Broiled Tenderloin à la Trianon, 507.
Broiled Tomatoes, 1025.
Shells of Sweetbreads à la Dreux, 621.
Punch à la Lalla Rookh, 1308.
Roast Turkey, Cranberry Sauce, 800, 1329.
Chicory Salad, 1045.
Cabinet Pudding à la Sadi-Carnot, 1164.
Swiss Cheese.
Coffee, 1349.
Monday, June—.
Breakfast.
Eggs au Soleil, 415.
Broiled Black Bass, 329.
Sausages, with White Wine, 735.
Hashed Potatoes, 1002.
Stewed Apricots, 1335.
Luncheon.
Stuffed Deviled Clams, 376.
Corned Beef Hash à la Polonaise, 528.
Oyster-plant à la Poulette, 1019.
Tomato, Mayonnaise Salad, 1071.