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

by Alexander Filippini

Breakfast.

• Omelet, with fine Herbs, [451].
• Hamburg Steak, Russian sauce, [526].
• Kidneys, stewed with Madeira, [662].
• Saratoga Potatoes, [1011].
• Rice and Cream à la Croce, [1296].

Luncheon.

• Gerthins Welsh Rarebit, [296].
• Fish Balls, [347].
• Hashed Turkey, with Cream, [804].
• Russian Salad, [1065].
• Custard Pie, [1100].

Dinner.

• Little Neck Clams, [300].
• Brunoise, with Sorrel, [4].
• Radishes, [292]. Lyons Sausage, [286].
• Shad, vert-pré, [328].
• Sweetbreads à la Catalan, [616].
• New String Beans au blanc, [947].
• Balotine of Lamb au jus, [675].
• French Peas.
• Roast Goose, [808].
• Watercress Salad, [1072].
• Apple Fritters, [1191].
• Coffee, [1349].

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Tuesday, April —.

Breakfast.

• Eggs à la Reine, [438].
• Codfish Tongues, with black butter, [349].
• Tripe à la Lyonnaise, [548].
• Stewed Turnips, [967].
• Brioche, [1201].