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

by Alexander Filippini

Luncheon.

• Kingfish, sauce Ravigote, [329], [147].
• Panpiette of Veal à la Faubonne, [592].
• Spaghetti Napolitaine, [959].
• Rum Omelet, [476].

Dinner.

• Small Rockaway Oysters, [298].
• Mock Turtle Soup, [17].
• Olives. Mortadella, [287].
• Fried Sea Bass, sauce Tartare, [301], [207].
• Ragout of Beef à la Dufour, [541].
• Vol-au-Vent à la Reine, [812].
• Cauliflower au Gratin, [926].
• Leg of Lamb, roasted, [648].
• Salad, Barbe de Capucine, [1038].
• Strawberry and Vanilla Ice-cream, [1274], [1271].
• Camembert Cheese.
• Coffee, [1349].

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Wednesday, May —.

Breakfast.

• Oatmeal, with Cream.
• Omelet, with Cheese, [469].
• Broiled Porterhouse Steak au Cresson, [524].
• Potatoes au Gratin, [1004].
• Sherry Wine Jelly, [1318].

Luncheon.

• Codfish, Shrimp sauce, [352], [178].
• Chicken Hash à la Polonaise, [803].
• Fried Sweet Potatoes, [993].
• Sago Pudding, [1140].