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

by Alexander Filippini

Dinner.

• Clams, [300].
• Tomato à l’Andalouse, [58].
• Olives. Green Peppers.
• Trout à la Chambord, [313].
• Sirloin Piqué à la Duchesse, [516].
• Stuffed Tomatoes à la Reine, [1024].
• Stewed Antelope à la Française, [887].
• Artichokes à la Duxelle, [898].
• Roast Turkey, cranberry sauce, [800], [1329].
• Chicory Salad, [1045].
• Méringues Glacées, [1301].
• Coffee, [1349].

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Wednesday, May —.

Breakfast.

• Eggs à la Bonne Femme, [432].
• Porgies à la Horly, [321].
• Pig’s Feet, sauce Robert, [728].
• Mashed Potatoes, à l’Hollandaise, [999].
• Blackberries and Cream.

Luncheon.

• Oysters en Brochette au Petit Salé, [385].
• Stewed Lamb, with Flageolets, [707].
• Tongue Salad, [1056].
• Peach Tarts, [1106].

Dinner.

• Rockaway Oysters, [298].
• Cream of Barley, [77].
• Olives. Caviare, [281].
• Bass en Matelote, [332].
• Beef-tongue, Napolitaine, [534].
• Artichokes, Barigoul, [897].
• Squabs en Crapaudine, [819].
• New String Beans, [948].
• Roast Mutton, [585].
• Dandelion Salad, [1049].
• Cream Renversée, [1252].
• Coffee, [1349].