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

by Alexander Filippini

Breakfast.

• Omelet, with Cêpes, [460].
• Chicken Halibut, Caper sauce, [309], [651].
• Tripe à la Lyonnaise, [548].
• Potatoes à la Rice, [1007].
• Strawberries and Cream.

Luncheon.

• Clams à la Marinière, [377].
• Broiled Spring Chicken, [756].
• Green Peas, with Cream, [980].
• Savarin, [1197].

Dinner.

• Linn Haven Oysters, [298].
• Consommé Colbert, [120].
• Caviare, [281]. Radishes, [292].
• Trout à la Cambacères, [312].
• Asparagus à la Vinaigrette, [905].
• Lamb Chops, Soyer, [647].
• Suprême of Chicken à la Rothschild, [790].
• Potato Croquettes, [997].
• Roast Plover, [865].
• Romaine Salad, [1064].
• Vanilla Ice-cream, [1271].
• Petites Bouchées des Dames, [1237].
• Coffee, [1349].

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Friday, May —.

Breakfast.

• Scrambled Eggs, with Asparagus-tops, [406].
• Broiled Pompano, [329].
• Mutton Hash, [653].
• Potatoes à la Lyonnaise, [991].
• German Pancake, [1188].