Oysters on half shell. Serve on cracked ice with one-half lemon or lime.
Boiled rock cod. See [codfish].
Sauce fleurette. Cream sauce with chives, chervil and parsley, chopped fine and well seasoned.
Sirloin steak. Salt and pepper the steak, dip in olive oil and broil. Serve with maître d'hôtel sauce and chopped parsley.
Sauce Madère. Put in sauce pan one glass of sherry wine and reduce over fire one-half. Add one and one-half cups of brown gravy, boil for a few minutes, and add a little good Madeira before serving.
Broiled fresh mushrooms. Cut the stems from the mushrooms and wash the heads in three waters, to free them from sand, dry on napkin. Season with salt, pepper and a little olive oil, and broil over a slow fire for about ten minutes, according to their size. Serve on dry toast with maître d'hôtel sauce on top.
Celery Victor. (Salad). Wash six stalks of large celery. Make a stock with one soup hen or chicken bones, and five pounds of veal bones, in the usual manner, with carrots, onions, bay leaves, parsley, salt and whole pepper. Place celery in vessel and strain broth over same, and boil until soft. Allow to cool in the broth. When cold press the broth out of the celery gently with the hands, and place on plate. Season with salt, fresh-ground black pepper, chervil, and one-quarter white wine tarragon vinegar to three-quarters of olive oil.
Delmonico potatoes. Put hashed in cream potatoes in a buttered shirred egg dish, sprinkle with grated Parmesan cheese, and bake in oven until brown.