The Delmonico Cook Book. Alessandro Filippini
of Contents
Breakfast.
Cheese Omelet, 469.
Boiled Sea-bass, Tomato sauce, 352, 205.
Sausages à l’Anglaise, 736.
Oyster-plant Sauté au Beurre, 1018.
Rice and Apples, 1169.
Luncheon.
Broiled Brook-trout, 314.
Cucumber Salad, 289.
Stewed Mutton with Potatoes, 659.
Stuffed Peppers, 975.
Lamb-tongue Salad, 1056.
Raspberry Tarts, 1118.
Dinner.
Shrewsbury Oysters, 298.
Cream of Asparagus, 70.
Porgies with fine Herbs, 315.
Tenderloin of Beef Marinated, sauce Poivrade, 511, 194.
Sorrel, with Eggs, 974.
Pigeon Cutlets à la Victoria, 815.
Brussels Sprouts, 922.
Roast Rhode Island Turkey, 800.
Doucette Salad, 1054.
Apricot Pudding, 1151.
Coffee, 1349.
Thursday, June—.
Breakfast.
Scrambled Eggs, with Mushrooms, 408.
Broiled, Deviled Soft-shelled Crabs, 370.
Stewed Mutton Kidneys, Madeira Wine, 662.
Fried Potatoes à la Française, 993.
Raspberries and Cream.
Luncheon.
Lobster à la Diable, 364.
Pork Chops, sauce Robert, 746.
Spaghetti au Gratin, 961.
Custard Pie, 1100.
Dinner.
Clams, 300.
Chicken à l’Hollandaise, 64.
Olives. Celery, 290.
Pompano au Gratin, 319.
Broiled Sirloin, with Marrow, 493.
Spinach, maître d’hôtel, 942.
Duckling à l’Américaine, 823.
String Beans, with Cream, 946.
Roast Spring Lamb, 1361.
Lettuce Salad, 1057.
Méringues Glacées, 1301.
Coffee, 1349.
Friday, June—.
Breakfast.
Crawfish Omelet, 453.
Boiled Codfish, Cream sauce, 352, 181.
Corned Beef Hash à l’Américaine, 531.
Boiled