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

by Alexander Filippini

Breakfast.

• Eggs au Soleil, [415].
• Broiled Oysters en Brochette, [385].
• Pig’s Feet à la Poulette, [731].
• Potatoes en Paille, [1014].
• Strawberries and Cream.

Luncheon.

• Boiled Fresh Mackerel, maître d’hôtel, [329].
• Veal Cutlets à la Milanaise, [563].
• Stewed Corn, [964].
• Cherry Tarts, [1111].

Dinner.

• Parker Bay Oysters, [298].
• Chicken à la Créole, [65].
• Anchovies, [284]. Radishes, [292].
• Shad au Gratin, [319].
• Fillet of Beef, larded à l’Egyptienne, [521].
• Artichokes à la Vinaigrette, [902].
• Croquettes of Game, sauce Périgueux, [833].
• Roast Chicken, [755].
• Watercress Salad, [1072].
• Indian Pudding, [1145].
• Rum Jelly, [1320].
• Coffee, [1349].

---

Thursday, May —.

Breakfast.

• Eggs à la Hyde, [448].
• Fried Cod’s Tongues, [350].
• Pork Chops, Apple sauce, [748].
• Hashed Potatoes, sautées, [1003].
• Iced Timbale of Rice, [1175].