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

by Alexander Filippini

Dinner.

• Keyport Oysters, [298].
• Chicken Hollandaise, [64].
• Radishes, [292]. Lyons Sausage, [286].
• Fillets of Bass, with White Wine, [342].
• Sweetbreads à la Montglas, [615].
• String beans, [945].
• Boiled Turkey, Oyster sauce, [797].
• Stuffed Green Peppers, [975].
• Roast Beef, [527].
• Escarole Salad, [1055].
• Nelson Pudding, [1155].
• Coffee, [1349].

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Sunday, April —.

Breakfast.

• Omelet à la Vanderbilt, [471].
• Boiled Skate, black butter, [325], [159].
• Calf’s Feet, sauce piquante, [599].
• Stewed Potatoes, [995].
• Whipped Cream à la Vanille, [1254].

Luncheon.

• Salmon, with Anchovy butter, [303], [146].
• Braised Beef à l’Orsini, [481].
• Spinach, with Eggs, [940].
• Timbales à la Schultze, [263].
• Mince Pie, [1082].

Dinner.

• Mill Pond Oysters, [298].
• Potage of Rice à la Maintenon, [98].
• Radishes, [292]. Olives.
• Broiled Trout, maître d’hôtel, [314].
• Cucumber Salad, [289].
• Breast of Lamb, Jardinière, [702].
• Chicken Fricassé à la Reine, [780].
• Fresh Green Peas, [978].
• Punch à la Cardinal, [1306].
• Snipe sur Canapé, [868].
• Lettuce and Tomato Salad, [1060].
• St. Honoré à la Rose Delmonico, [1212].
• Roquefort Cheese.
• Coffee, [1349].