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

by Alexander Filippini

Luncheon.

• Broiled Trout, maître d’hôtel, [314].
• Cucumber Salad, [289].
• Escalops of Veal à la Duxelle, [569].
• Mashed Potatoes, [998].
• Mille Feuilles, [1223].

Dinner.

• East River Oysters, [298].
• Ox-tail, with Barley, [38].
• Olives. Radishes, [292].
• Bouchées à la Reine, [270].
• Beef Tongue à la Gendarme, [532].
• Tomatoes à la Bock, [1026].
• Haricot of Lamb à la Providence, [701].
• Beans Panachés, [950].
• Roast Squab, [816].
• Lettuce Salad, [1057].
• Charlotte Russe, [1261].
• Coffee, [1349].

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Wednesday, April —.

Breakfast.

• Plain Omelet, [450].
• Fish Balls, [347].
• Mutton Chops, with Watercress, [647].
• Julienne Potatoes, [1013].
• Brioches Fluttes, [1204].

Luncheon.

• Smelts, with White Wine, [342].
• Hamburg Steak, Russian sauce, [526].
• Cauliflower, Hollandaise, [925].
• Madeleine, [1226].