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

by Alexander Filippini

Luncheon.

• Long Island Smelts au Gratin, [355].
• Tripe à la Bordelaise, [544].
• Spaghetti Napolitaine, [959].
• Timbales Lagardère, [809].
• Pineapple Tarts, [1115].

Dinner.

• Blue Point Oysters, [298].
• Chicken à la Piémontaise, [63].
• Celery, [290]. Radishes, [292].
• Boiled Salmon, Oyster sauce, [303].
• Escalops of Sweetbreads à la Richelieu, [574].
• Stuffed Tomatoes, [1023].
• Chicken Sauté à l’Hongroise, [772].
• Green Peas à l’Anglaise, [978].
• Romaine Punch, [1304].
• Roast Grass Plover, [865].
• Lettuce, Mayonnaise salad, [1042], [1057].
• Strawberry Shortcake, [1214].
• Strachino Cheese.
• Coffee, [1349].

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Monday, April —.

Breakfast.

• Scrambled Eggs, with chicory, [409].
• Broiled Lamb Fries, Tomato sauce, [673].
• Beefsteak, with watercress, [524].
• Potatoes, maître d’hôtel, [985].
• Strawberries and Cream.

Luncheon.

• Codfish à l’Hollandaise, [317].
• Veal Cutlets, Pagasqui, [560].
• Carrots and Cream, [927].
• Cauliflower Salad, [1040].
• Raspberry Tarts, [1118].