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

by Alexander Filippini

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Wednesday, April —.

Breakfast.

• Eggs à la Meyerbeer, [437].
• Fried White Perch, Colbert sauce, [301], [190].
• Broiled Calf’s Liver and Bacon, [584].
• Potatoes Lyonnaise, [991].
• Sherry Wine Jelly, [1318].

Luncheon.

• Canapé Lorenzo, [391].
• Broiled Beefsteak, Marrow sauce, [493].
• Spaghetti au Gratin, [961].
• Suèdoise Salad, [1069].
• Strawberry Pie, [1095].

Dinner.

• Massachusetts Bay Oysters, [298].
• Mutton à l’Ecossaise, [31].
• Radishes, [292]. Olives.
• Fresh Mackerel, St. Nazaire, [329], [236].
• Mignons Filets à la Lorillard, [1364].
• Stuffed Tomatoes, [1023].
• Suprême of Chicken à la Toulouse, [786].
• New String Beans, [945].
• Brochette of Reed-birds, with Bacon, [877], [754].
• Barbe de Capucine Salad, [1038].
• Coffee Ice-cream, [1273].
• Galette, [1221].
• Coffee, [1349].

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Thursday, April —.