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

by Alexander Filippini

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Sunday, May —.

Breakfast.

• Scrambled Eggs, with Truffles, [407].
• Broiled Brook-trout, with Bacon, [314], [754].
• Deviled Spring Lamb Chops, [647].
• Potatoes à l’Italienne, [990].
• Crême en Mousse au Café, [1253].

Luncheon.

• Lobster à la Newburg, [359].
• Broiled Spring Chicken, with Bacon, [756], [754].
• Green Peas à la Bourgeoise, [979].
• Salad à la Russe, [1065].
• Pie à la Martha Washington, [1105].

Dinner.

• East River Oysters, [298].
• Cream of Artichokes, [72].
• Radishes, [292]. Olives.
• Bluefish, White Wine sauce, [342].
• Mignons Filets à la Parisienne, [514].
• Fresh Asparagus, [904].
• Stewed Chicken à la Parmentier, [773].
• Stuffed Lettuce, [953].
• Punch à la Lorenzo Delmonico, [1303].
• Bay Plovers, Roasted, [865].
• Lettuce Salad, [1058].
• Diplomatic Pudding, glacé, [1288].
• Fancy Almond Cakes, [1239].
• Stilton Cheese.
• Coffee, [1349].

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Monday, May —.