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

by Alexander Filippini

Luncheon.

• Sheep’s-head à la Créole, [339].
• Calf’s Head à la Cavour, [638].
• French Peas.
• Beef Salad, [1039].
• Strawberry Tarts, [1117].

Dinner.

• Cherry-stone Oysters, [298].
• Menestra, [36].
• Olives. Caviare, [281].
• Bass à la Chambord, [343].
• Lamb Chops, maison d’or, [683].
• Beans Panachés, [950].
• Antelope Steak, purée of Chestnuts, [882].
• Spinach, [940].
• Roast Ptarmigan sur Canapé, [862].
• Lettuce, Mayonnaise Salad, [1042].
• Plum Pudding, [1163].
• Coffee, [1349].

---

Thursday, April —.

Breakfast.

• Sausage Omelet, [465].
• Scallops, Tomato sauce, [392], [205].
• Mignons Filets, with Anchovy butter, [509], [146].
• Potato Croquettes, [997].
• Strawberries and Cream.

Luncheon.

• Broiled Trout, with fine Herbs, [315].
• Chicken Croquettes à l’Ecarlate, [760].
• Spaghetti, with Cream, [954].
• Savarin, [1197].