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

by Alexander Filippini

Luncheon.

• Broiled Soft-shelled Crabs à la Diable, [369].
• Tripe à la Mode de Caën, [547].
• Potatoes Soufflées, [1010].
• Salad Suèdoise, [1069].
• Crême en Mouse au Curaçoa, [1259].

Dinner.

• Oak Island Oysters, [298].
• Consommé Vermicelli, [103].
• Radishes, [292]. Olives.
• Kingfish, Egg sauce, [329], [161].
• Stewed Kidneys, with cêpes, [714].
• Tomatoes à la Bock, [1026].
• Sweetbreads à la Pompadour, [618].
• Spinach, with Eggs, [940].
• Broiled Snipe, with Bacon, [869], [754].
• Lettuce Salad, [1057].
• Strawberry Shortcake, [1214].
• Coffee, [1349].

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Friday, May —.

Breakfast.

• Eggs à la Valencienne, [421].
• Fresh Mackerel à l’Italienne, [337].
• Escalops of Veal, with Spinach, [568], [939].
• Fried Potatoes, [993].
• Stewed Prunes à la Dufour, [1330].

Luncheon.

• Mussels Marinière, [378].
• Mutton Chops, Soyer with Potatoes, [647].
• Green Peas, [978].
• Lobster à la Plummer Salad, [1062].
• Cocoanut Pudding, [1147].