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

by Alexander Filippini

Dinner.

• Clams, [300].
• Jardinière, [28].
• Tomatoes, [288]. Olives.
• Bass en Matelote, [332].
• Roast Ham, Champagne sauce, [723].
• Stewed Corn, [964].
• Antelope Chops, Port Wine sauce, [891].
• Stuffed Green Peppers, [975].
• Roast Beef, [527].
• Barbe de Capucine Salad, [1038].
• Vanilla Ice-cream, [1271].
• Petites Bouchées des Dames, [1237].
• Coffee, [1349].

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Thursday, April —.

Breakfast.

• Eggs à l’Aurore, [444].
• Broiled Salt Mackerel, [329].
• Hashed Beef au Gratin, [529].
• Fried Onions, [969].
• Rice and Milk, [1177].

Luncheon.

• Broiled Shad’s Roe, with bacon, [402].
• Lamb Steaks à l’Américaine, [718].
• Potatoes au Gratin, [1004].
• Home-made Cake, [1220].

Dinner.

• Rockaway Oysters, [298].
• Consommé Renaissance, [115].
• Radishes, [292]. Lyons Sausage, [286].
• White Perch, Tartare sauce, [353], [207].
• Curry of Lamb à l’Indienne, [677]
• Turnips, with gravy, [967].
• Chicken Vol-au-vent à la Financière, [810].
• Spring Lamb, Mint sauce, [1361], [169].
• Dandelion Salad, [1049].
• Apples Meringuées, [1248].
• Imported Brie Cheese.
• Coffee, [1349].