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

by Alexander Filippini

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Friday, April —.

Breakfast.

• Eggs à la Bennett, [447].
• Picked-up Codfish, [346].
• Sheep’s Feet à la Poulette, [654].
• Spaghetti à l’Italienne, [960].
• Stewed Prunes, [1330].

Luncheon.

• Cromesquis à la Reine, [765].
• Trout, Ravigote butter, [147].
• Minced Tenderloin à la Portugaise, [501].
• Fried Egg-plant, [907].
• Rhubarb Pie, [1085].

Dinner.

• Oysters, [298].
• Gumbo of Frogs, [23].
• Olives. Tomatoes, [288].
• Bass à la Béarnaise, [353].
• Sweetbreads au Salpicon, [605].
• Pigeons en compote, [822].
• Sorrel, with gravy, [974].
• Roast Turkey, [800].
• Chicory Salad, [1045].
• Almond Cake, glacé, [1208].
• Coffee, [1349].

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Saturday, April —.