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

by Alexander Filippini

Dinner.

• Mill Pond Oysters, [298].
• Purée Mongole, [50].
• Olives. Radishes, [292].
• Sole Normande, [318].
• Turban of Chicken, à la Cleveland, [791].
• Stuffed Tomatoes, [1023].
• Lamb Chops à la Maintenon, [685].
• Asparagus à la Vinaigrette, [905].
• Punch à la Française, [1311].
• Roast Grass Plovers, [865].
• Chicory Salad, [1045].
• Rum Cake, [1299].
• Strawberry Ice-cream, [1274].
• Strachino Cheese.
• Coffee, [1349].

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Monday, May —.

Breakfast.

• Eggs à la Turque, [439].
• Broiled Bluefish, [329].
• Lamb Steak, sauce Piquante, [717].
• Saratoga Potatoes, [1011].
• Buckwheat Cakes, [1183].

Luncheon.

• Coquilles of Chicken à l’Anglaise, [271].
• Fricandeau à la Morlaisienne, [579].
• Oyster-plant à la Poulette, [1019].
• Madeleine, [1226].

Dinner.

• Keyport Oysters, [298].
• Consommé Célestine, [118].
• Olives. Anchovies, [284].
• Broiled Lobster à la Diable, [364].
• Sirloin Steak, with Marrow, [493].
• Sorrel and Cream, [973].
• Vol-au-Vent à la Financière, [810].
• Roast Leg of Mutton, [648].
• Salad, Barbe de Capucine, [1038].
• Pineapple Fritters, [1191].
• Coffee, [1349].