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

by Alexander Filippini

Luncheon.

• Oysters, à la Mali, [386].
• Ragout of Veal, Marengo, [624].
• String Bean Salad, [1068].
• Strawberry Pie, [1095].

Dinner.

• Clams, [300].
• Croute-au-Pot, [11].
• Radishes, [292]. Mortadella, [287].
• Shad’s Roe, with Bacon, [402].
• Pigeon Cutlets, à la Victoria, [815].
• Green Peas, with Cream, [980].
• Brochette of Lamb, sauce Piquante, [674], [203].
• Artichokes, Florentine, [903].
• Roast Loin of Pork, [751].
• Romaine Salad, [1064].
• Charlottes Panachées, [1300].
• Coffee, [1349].

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Sunday, May —.

Breakfast.

• Eggs à l’Impératrice, [440].
• Broiled Spanish-mackerel, maître d’hôtel, [329].
• Hashed Turkey en Bordure, [805].
• Stewed Lima Beans, with Cream, [952].
• Rice and Cream à la Croce, [1296].

Luncheon.

• Canapé Lorenzo, [391].
• Broiled Porterhouse Steak, Anchovy butter, [524], [146].
• Potato Croquettes, [997].
• Cauliflower Salad, [1040].
• Strawberries and Cream.