The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It.

by Alexander Filippini

Breakfast.

• Eggs, with black butter, [414].
• Spring Lamb Chops, with Bacon, [647], [754].
• Sausages, with White Wine, [735].
• Saratoga Potatoes, [1011].
• Waffles and Sugar, [1196].

Luncheon.

• Smelts, sauce Béarnaise, [353].
• Braised Beef à la Mode, [479].
• Stewed Corn, [964].
• Tomato Salad, [1070].
• Coffee Eclairs, [1244].

Dinner.

• Little Neck Clams, [300].
• Purée Jackson, [43].
• Lyons Sausage, [286]. Radishes, [292].
• Kingfish, maître d’hôtel, [329].
• Potatoes Hollandaise, [999].
• Brisotin of Veal à l’Ecarlate, [555].
• Spinach, with gravy, [943].
• Broiled Turkey Legs à la Diable, [766].
• Mushrooms on Toast, [914].
• Roast Beef, [527].
• Dandelion Salad, [1048].
• Omelet Célestine, [477].
• Coffee, [1349].

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Thursday, April —.

Breakfast.

• Omelet Raspail, [467].
• Hashed Lamb à l’Anglaise, [688].
• Broiled Calf’s Liver, maître d’hôtel, [584], [145].
• Stewed Tomatoes, [1027].
• Rice Cake, [1222].