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

by Alexander Filippini

Breakfast.

• Eggs à la Tripe, [419].
• Fried Frostfish, [301].
• Pig’s Feet, Boston style, [730].
• Potato Croquettes, [997].
• Corn Fritters, [965].

Luncheon.

• Shad’s Roe, sauce Hollandaise, [402], [160].
• Minced Beef à la Provençale, [500].
• Stuffed Peppers, [975].
• String Bean Salad, [1068].
• Apple Méringue Pie, [1103].

Dinner.

• Little Neck Clams, [300].
• Mulligatawney à la Delmonico, [35].
• Caviare, [281]. Radishes, [292].
• Fresh Mackerel, Cream Sauce, [329], [181].
• Lamb Chops à la Robinson, [682].
• Sorrel, with Croûtons, [974].
• Chicken Curry à l’Espagnole, [793].
• Fresh Asparagus, [904].
• Roast Snipe, [868].
• Doucette Salad, [1054].
• Fruit Pudding, [1161].
• Coffee, [1349].

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Wednesday, May —.

Breakfast.

• Omelet à la Provençale, [457].
• Fried Porgies, [301].
• Broiled Deviled Mutton Kidneys, [715].
• Fried Potatoes, [993].
• Waffles with Sugar, [1196].