1548. After-Dinner Cordial à la B. E. Kingman.
—Put in a cleanly polished cordial-glass half a teaspoonful of raspberry syrup; carefully pour over it half a teaspoonful of maraschino, half a teaspoonful of crême de menthe, half a teaspoonful of yellow chartreuse, half a teaspoonful of green chartreuse, and lastly, half a teaspoonful of brandy, all very carefully poured in, one over the other, and then very carefully served without mixing the different colors.
1549. Cordial à la Chas. H. Wheeler.
—Put in a small wineglass a teaspoonful of red curaçoa, the yolk of one fresh egg, taking special care that the yolk should remain whole, then carefully pour in one teaspoonful of maraschino, one teaspoonful of yellow chartreuse, one teaspoonful of green chartreuse, and lastly, one teaspoonful of very good brandy; then light a match, set fire to the brandy, and let it burn for one and a half minutes, which should be done in the presence of the guest.
1550. Cordial à la Col. Brown.
—Crack a whole fresh egg into a large tumbler, add half a teaspoonful of powdered sugar, then thoroughly beat the egg and sugar with a spoon; pour in one teaspoonful of red curaçoa, one teaspoonful of green Chartreuse, and one pony-glassful of Delmonico’s old Cabinet Whiskey; then fill the glass with finely cracked clean ice. Thoroughly shake it with the glass and shaker for at least one minute. Then strain it into a small flat glass, and serve.
INDEX TO SECOND SUPPLEMENT.
BEEF. | |
| [1471], | Fillet of beef to the success of the World’s Fair. |
| [1472], | Filet mignon à la Albert Pulitzer. |
| [1470], | Salisbury steaks. |
BREAD. | |
| [1469], | Boston brown bread. |
| [1463], | Dough for French rolls; how to prepare. |
| [1464], | French rolls and fluttes; how to shape. |
| [1466], | French rolls and fluttes; how to bake. |
| [1465], | French loaf and ring (couronne); how to shape. |
| [1467], | how to bake. |
| [1468], | Tea biscuits. |
DESSERTS. | |
| [1529], | Appetizer à la Joseph Herman. |
| [1531], | à la T. Kingman. |
| [1532], | à la F. D. Mersereau. |
| [1533], | à la C. Norwood. |
| [1530], | à la Albert Plummer. |
| [1528], | à la Walter Stanton. |
| [1534], | à la T. F. Vail. |
| [1511], | Cakes, angel, à la Mrs. Gertrude Vanderbilt. |
| [1505], | à la Mme. Carnot. |
| [1506], | à la Dougherty. |
| [1515], | à la Luganese. |
| [1508], | à la Rusk. |
| [1507], | à la Mrs. Russell. |
| [1527], | Beignets à la Josephine Delmonico. |
| [1490], | Chocolate biscuits à la Marie Delmonico. |
| [1491], | Chocolate biscuits soufflée à la Deodora Fonseca. |
| [1497], | cakes à la Carter. |
| [1499], | cakes à la Czarina. |
| [1498], | cakes frangipani, à la Regina Margherita. |
| [1493], | gauffres, à la Oswald Ottendorfer. |
| [1495], | kisses, à la Adelina Patti. |
| [1500], | madeleine, à la Mme. Renault. |
| [1494], | marsapain, à la Ticinese. |
| [1492], | Chocolate méringues, Italian. |
| [1526], | pâté de Milan, à la Leo. |
| [1496], | pignolates, à la Barnum. |
| [1514], | Domino, à la Paul Morphy. |
| [1513], | Ginger snaps. |
| [1512], | Lady, à la Mrs. Frederick Vanderbilt. |
| [1503], | Macaroons à la J. C. Delmonico. |
| [1501], | chocolate à la Aimee Delmonico. |
| [1502], | chocolate à la Geo. Hamling. |
| [1504], | soufflée à la Mrs. Judge Martine. |
| [1517], | Pancake, French. |
| [1518], | Pancake, German. |
| [1510], | Patience à la Mrs. General Sheridan. |
| [1509], | à la Mrs. Sullivan. |
| [1516], | Turkish bonnet à la Abdul-Hamid. |
| [1519], | Candy, chocolate caramels. |
| [1520], | peppermint drops. |
| [1541], | Cooler, à la Britain. |
| [1540], | à la Florence. |
| [1539], | à la Hollywood. |
| [1537], | à la H. P. Sampers. |
| [1542], | à la A. T. Sullivan. |
| [1536], | à la Frederick Vanderbilt. |
| [1535], | à la T. S. Van Volkenburg. |
| [1538], | à la Benjamin Wood. |
| [1550], | Cordial, à la Col. Brown. |
| [1548], | à la B. E. Kingman. |
| [1546], | à la T. S. Kingman. |
| [1545], | à la Tocci. |
| [1549], | à la Chas. H. Wheeler. |
| [1543], | Egg-nog. |
| [1525], | Pie, mince, à la Emma Robbins, New England fashion. |
| [1522], | Pudding, à la H. B. Hollins. |
| [1521], | à la Mrs. Frank Leslie. |
| [1544], | Punch, champagne. |
| [1524], | Timbale à la Picabia. |
| [1523], | à la Mme. Schultze. |
EGGS. | |
| [1412], | Eggs à la Lloyd Aspinwall. |
| [1407], | à la Belmont. |
| [1403], | à la A. F. Bowers. |
| [1398], | à la Buckley. |
| [1411], | à la Cockrane. |
| [1404], | à la Darling. |
| [1408], | à la Diaz. |
| [1400], | à la W. M. Evarts. |
| [1405], | à la Hamilton Fish. |
| [1399], | à la Jay Gould. |
| [1410], | à la D. B. Hill. |
| [1402], | à la Geo. O. Jones. |
| [1396], | à la W. B. Kendall. |
| [1409], | à la W. W. Ladd, Jr. |
| [1406], | à la Mme. Morton. |
| [1397], | à la Villeroi. |
| [1419], | eggs-cocotte. |
| [1420], | à la Wm. Bracken. |
| [1395], | molet. |
| [1417], | Omelette à la M. Ballou. |
| [1418], | à la Mrs. W. L. Brown. |
| [1414], | à la Clark. |
| [1416], | à la E. L. Godkin. |
| [1415], | à la Hughes. |
| [1413], | crême de vanille, à la R. A. C. Smith. |
| [1401], | stuffed à la Higgins. |
FISH. | |
| [1440], | Bass, cold, à la James Gordon Bennett. |
| [1435], | fillet of, à la Chauncey M. Depew. |
| [1436], | Bluefish, fillet of, à la Vénitienne. |
| [1437], | Canapés à la Edw. Van Volkenberg. |
| [1438], | à la Frank A. Watson. |
| [1447], | Clams, soft, en brochette à la A. P. Montant. |
| [1452], | Oysters à la Pomeroy. |
| [1445], | à la W. F. G. Shanks. |
| [1446], | scalloped à la Baltimore. |
| [1431], | Shad, fillet of, à la C. Bliss. |
| [1432], | à la Chas. C. Delmonico. |
| [1433], | à la Whitelaw Reid. |
| [1434], | à la Keppler and Schwarzman. |
| [1421], | Sole, fillet of, how to prepare. |
| [1424], | au gratin à la James G. Blaine. |
| [1429], | à la F. A. Buck. |
| [1423], | à la Thomas A. Edison. |
| [1425], | à la H. S. Jaffray. |
| [1430], | à la Marguerite. |
| [1422], | à la Miss Miege. |
| [1427], | à la Gen. Sherman. |
| [1428], | à la Cornelius Vanderbilt. |
| [1426], | à la Chas. Webb. |
| [1441], | Salt Mackerel à la Whitman. |
| [1442], | boiled à la Cowing. |
| [1439], | Striped bass, boiled à la Lorenzo C. Delmonico. |
| [1448], | Terrapin à la Robert Bonner. |
| [1451], | à la James Harris. |
| [1450], | à la McGovern. |
| [1449], | in chafing-dish à la Maryland. |
| [1444], | White Bait à la W. Merrill. |
| [1443], | fried. |
GAME. | |
| [1488], | Game pie, hot, à la Henry Watson. |
| [1487], | Reed birds à la Barsotti. |
| [1486], | à la Joseph Pulitzer. |
| [1484], | Venison, chops à la Tyrolienne. |
| [1483], | saddle of, à la Joel B. Erhardt. |
| [1485], | saddle of, à la Talleyrand. |
| [1482], | Woodcocks en croustade à la Harper Bros. |
LAMB. | |
| [1473], | Lamb chops à la E. F. Shepard. |
| [1475], | Fillets d’agneau en papillotes à la J. E. Hedrington. |
| [1474], | à la H. McConnell. |
POULTRY. | |
| [1480], | Chicken, fritot à la Villeroi. |
| [1481], | emincée en croustade à la Hugh J. Grant. |
| [1479], | Spring turkey, broiled à la Judge Brady. |
SAUCES. | |
| [1489], | Sauce, Finoise. |
SOUPS AND STOCKS. | |
| [1478], | Mirepoix. |
| [1477], | Restorative à la Mrs. James A. Garfield. |
VEAL. | |
| [1476], | Sweetbreads à la Geo. Vanderbilt. |
VEGETABLES. | |
| [1453], | Banana fritters à la Whittemore. |
| [1454], | fried à la John Claflin. |
| [1455], | fried à la Juarez. |
| [1456], | How to blanch macaroni and spaghetti. |
| [1457], | Macaroni à la crême. |
| [1460], | Teltauer Rubchens à la H. A. Cæsar. |
| [1462], | à la Musser. |
| [1461], | à la Schlissinger. |
| [1458], | Timbale de macaroni à la Napolitaine. |
| [1459], | spaghetti à la Levantinese. |