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

by Alexander Filippini

Luncheon.

• Broiled Trout au Petit Salé, [314], [754].
• Stewed Beef, Dufour, [541].
• French Peas.
• Croquettes of Sweetbreads, with Mushrooms, [620], [230].
• Huckleberry Tarts, [1113].

Dinner.

• Rockaway Oysters, [298].
• Printanier Royale, [124].
• Radishes, [292]. Celery, [290].
• Shad, with fine Herbs, [315].
• Fricandeau, with Sorrel, [577].
• Piloff of Chicken à la Turque, [782].
• Beans Panachés, [950].
• Roast Squab, [816].
• Barbe de Capucine Salad, [1038].
• Peach Pudding à la Richelieu, [1150].
• Swiss Cheese.
• Coffee, [1349].

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Friday, April —.

Breakfast.

• Eggs au Miroir, [425].
• Broiled Fresh Mackerel, [329].
• Mutton Chops à la Provençale, [642].
• Lima Beans, [952].
• Galette, [1221].

Luncheon.

• Frogs à la Poulette, [399].
• Chicken Pot-pie, [757].
• Risotto, [1017].
• Lobster Salad, [1061].
• French Pudding à la Delmonico, [1139].