The Delmonico Cook Book. Alessandro Filippini

       Hominy and Cream, 1034.

       Chicken Liver Omelet, 464.

       Mutton Chops, with Bacon, 647, 754.

       Saratoga Potatoes, 1011.

       Rice à la Turque, 1178.

       Frogs’ Legs à la Geo. Merrill, 1372.

       Stuffed Breast of Veal, Purée of Peas, 596, 49.

       Asparagus à la Tessinoise, 906.

       Cranberry Pie, 1104.

       Little Neck Clams, 300.

       Brunoise, with Rice, 3.

       Radishes, 292. Sardines, 283.

       Salmon, Oyster Sauce, 303.

       Tenderloin of Beef, larded à la Portugaise, 517.

       Sorrel, with Eggs, 974.

       Salmi of Ptarmigan à la Moderne, 870.

       Lima Beans, 952.

       Roast Leg of Spring Lamb, 648.

       Lettuce Salad, 1058.

       Apple Charlotte, 1167.

       Coffee, 1349.

       Scrambled Eggs, with Truffles, 407.

       Fried Soles, Tartare Sauce, 320, 207.

       Hashed Turkey à la Crême, 804.

       Broiled Egg-plant, 908.

       Stewed Prunes, 1330.

       Codfish à l’Hollandaise, 317.

       Broiled Turkey Legs à la Diable, 766.

       Okras, Sautés à la Créole, 1031.

       Crab Salad, 1047.

       Crême en Mousse au Cognac, 1258.

       Little Neck Clams, 300.

       Mulligatawney, 34.

       Caviare, 28. Radishes, 292.

       Broiled Spanish-mackerel, maître d’hôtel, 329.

       Cucumber Salad, 289.

       Curry of Lamb, with Asparagus-tops, 676.

       Sweetbreads à la Catalan, 616.

       Hashed Potatoes au Gratin, 1004.

       Roman Punch, 1304.

       Roast Tenderloin of Beef, 516.

       Tomato, Mayonnaise Salad, 1071.

       Strawberry Shortcake, 1214.

       Camembert Cheese.

       Mazagran à la Gen. Dufour, 1392.