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

by Alexander Filippini

Breakfast.

• Ham Omelet, [462].
• Fried Whitebait, [301].
• Minced Veal à la Catalan, [575].
• Stewed Carrots and Cream, [927].
• Strawberries and Cream.

Luncheon.

• Scallops Brestoise, [392].
• Pork and Beans, [752].
• Crab Salad, [1047].
• Rice Cake à la Mazzini, [1230].

Dinner.

• Linn Haven Oysters, [298].
• Consommé d’Orléans, [110].
• Tomatoes, [288]. Olives.
• North River Shad, maître d’hôtel, [326].
• Cucumber Salad, [289].
• Haricot of Lamb à la Providence, [701].
• Balotine of Squab à l’Italienne, [818].
• Fresh Peas, [978].
• Roast Beef, [527].
• Dandelion Salad, with eggs, [1049].
• Apples Meringuées, [1248].
• Coffee, [1349].

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Friday, April —.

Breakfast.

• Lobster Omelet, [454].
• Broiled Fresh Mackerel, maître d’hôtel, [329].
• Lamb Mignons, Madeira sauce, [1360], [185].
• Sweet Potatoes, stewed, [995].
• Brioches Fluttes, [1204].