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

by Alexander Filippini

Dinner.

• Clams, [300].
• Sorrel, with Asparagus-tops, [41].
• Radishes, [292]. Lyons Sausage, [286].
• Kennebec Salmon, Russian sauce, [303], [211].
• Braised Beef à la Mode, [479].
• Beans Panachés, [950].
• Croustade of Chicken à la Dreux, [762].
• Stuffed Tomatoes, [1023].
• Saddle of Spring Lamb, [1361].
• Dandelion à la Coutoise, [1051].
• Almond Cake, [1224].
• Coffee, [1349].

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Saturday, May —.

Breakfast.

• Omelet Raspail, [467].
• Broiled Pickerel, Anchovy butter, [329], [146].
• Corned Beef Hash au Gratin, [529].
• Potato Balls, [996].
• Milan Cake, [1228].

Luncheon.

• Crabs à la St. Laurent, [372].
• Calf’s-head à la Vinaigrette, [640].
• Stuffed Egg-plant, [909].
• Maraschino Jelly, [1319].

Dinner.

• Prince’s Bay Oysters, [298].
• Chicken, with Leeks, [68].
• Tomatoes, [288]. Olives.
• Shad’s roe on Toast, [402].
• Potatoes, Hollandaise, [999].
• Epigrammes of Lamb, Macédoine, [689].
• Spaghetti à l’Italienne, [960].
• Stuffed Pig’s Feet, sauce Madère, [733].
• Green Peas and Bacon, [981].
• Roast Turkey, [800].
• Chicory Salad, [1046].
• Vanilla Ice-cream, [1271].
• Lady-fingers, [1231].
• Coffee, [1349].