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

by Alexander Filippini

Breakfast.

• Omelet à l’Espagnole, [472].
• Fish Balls, [347].
• Fillet of Pork, sauce Robert, [741], [192].
• Potatoes, Château, [1009].
• Blackberries and Cream.

Luncheon.

• Fried Soft-shelled Crabs, [368].
• Hashed Mutton à la Zingara, [652].
• String Beans, with cream, [946].
• Charlotte au Café, [1262].

Dinner.

• Little Neck Clams, [300].
• Consommé Deslignac, [108].
• Lyons Sausage, [286]. Radishes, [292].
• Trout, Shrimp sauce, [311].
• Stewed Chicken Livers au Madère, [767].
• Lima Beans, [952].
• Lamb Chops, Masséna, [687].
• Stuffed Green Peppers, [975].
• Squabs sur Canapé, [816].
• Romaine Salad, [1064].
• Bread Pudding, [1132].
• Coffee, [1349].

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Tuesday, May —.

Breakfast.

• Eggs à la Duchesse, [449].
• Shad’s Roe, maître d’hôtel, [402].
• Beefsteak, with Watercress, [524].
• Potatoes à la Hanna, [1012].
• French Pancake, [1186].