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

by Alexander Filippini

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Saturday, April —.

Breakfast.

• Eggs à la Provençale, [422].
• Fried Frost-fish, [301].
• Beefsteak à la Moëlle, [493].
• Broiled Tomatoes, [1025].
• French Pancake, with Jelly, [1187].

Luncheon.

• Broiled Shad, maître d’hôtel, [326].
• Blanquette of Veal, with Peas, [551].
• Tomatoes à la Marseillaise, [1029].
• Boiled Apple Dumplings, [1127].

Dinner.

• Little Neck Clams, [300].
• Purée Condé, [48].
• Olives. Thon, [282].
• Smelts, Tartare sauce, [353], [207].
• Amourettes of Lamb, Tomato sauce, [673].
• String Beans, [948].
• Salmi of Ptarmigan, Chasseur, [864].
• Asparagus, sauce Hollandaise, [904].
• Roast Loin of Veal, [585].
• Watercress Salad, [1072].
• Pudding à la U. S. Grant, [1159].
• Coffee, [1349].

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Sunday, April —.