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

by Alexander Filippini

Luncheon.

• Scallops à la St. Jean, [371].
• Porterhouse Steak au Cresson, [524].
• Sweet Potatoes à l’Hollandaise, [999].
• Lobster Salad, [1061].
• Iced Timbale of Rice, [1175].

Dinner.

• Little Neck Clams, [300].
• Printanier Grénat, [51].
• Olives. Mortadella, [287].
• Kingfish à la Vénitienne, [338].
• Minced Veal à la Catalan, [575].
• Fresh Mushrooms on Toast, [916].
• Broiled Tenderloin à la Florentine, [506].
• Roast Chicken, [755].
• Dandelion Salad, [1049].
• Orange Pudding, [1158].
• Coffee, [1349].

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Saturday, May —.

Breakfast.

• Omelet à l’Espagnole, [472].
• Fried Scallops, Tomato Sauce, [301], [205].
• Mutton Chops, Bretonne, [644].
• Hashed Potatoes and Cream, [1003].
• Fritters à la Vanille, [1192].

Luncheon.

• Mussels à la Poulette, [379].
• Noix of Veal à la Bourgeoise, [590], [583].
• Chicken Livers en Brochette au petit Salé, [769].
• Potatoes Soufflées, [1010].
• Boiled Apple Dumplings, [1127].