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

by Alexander Filippini

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Sunday, April —.

Breakfast.

• Eggs, with Tarragon, [429].
• Haddock, Cream sauce, [352], [181].
• Calf’s Liver Sauté à l’Italienne, [580].
• Corn, stewed with butter, [964].
• Cream Renversée, [1252].

Luncheon.

• Sole au Gratin, [319].
• Stewed Beef à la Dufour, [541].
• Broiled Tomatoes, [1025].
• Timbales à la Schultze, [263].
• Fresh Strawberry Tarts, [1117].

Dinner.

• Blue Point Oysters, [298].
• Consommé Princesse, [113].
• Olives. Radishes, [292].
• Stuffed Lobster, [367].
• Saddle of Mutton, Londonderry sauce, [668].
• Fried Oyster-plant, [1021].
• Coquilles of Chicken, with Mushrooms, [271], [230].
• Fresh Asparagus, [904].
• Punch au Kirsch, [1305].
• Roast Teal Ducks, [859].
• Celery, Mayonnaise Salad, [1042].
• Rum Cake, [1229].
• Gorgonzolla Cheese.
• Coffee, [1349].

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Monday, April —.