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

by Alexander Filippini

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Monday, April —.

Breakfast.

• Oatmeal.
• Eggs à l’Alsacienne, [443].
• Broiled Veal Cutlets, sauce piquante, [564], [203].
• Tripe à la Créole, [545].
• Potatoes maître d’hôtel, [985].
• Stewed Pears, [1333].

Luncheon.

• Golden Buck, Welsh Rarebit, [295].
• Beefsteak Pie, à l’Anglaise, [487].
• Anchovy Salad, [1037].
• Vermicelli Pudding, [1142].

Dinner.

• Little Neck Clams, [300].
• Consommé Patti, [126].
• Tomatoes, [288]. Olives.
• Lobster Croquettes, sauce Colbert, [365].
• Saddle of Mutton, Poivrade sauce, [667].
• Sorrel au gras, [974].
• Salmi of Snipe à la Walter Scott, [856].
• Roast Mushrooms on Toast, [916].
• Roast Reed-birds, [877].
• Tomato Salad, Mayonnaise, [1071].
• Omelet Soufflée, [474].
• Coffee, [1349].

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Tuesday, April —.