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

by Alexander Filippini

Luncheon.

• Oysters à la Baltimore, [388].
• Chicken Pot-pie, [757].
• Macaroni au Gratin, [955].
• Rice Pudding, [1143].

Dinner.

• Massachusetts Bay Oysters, [298].
• Chicken à la Richmond, [62].
• Olives. Lyons Sausage, [286].
• Bass, Lobster Sauce, [352], [158].
• Boiled Turkey, Egg Sauce, [798].
• Spinach, maître d’hôtel, [942].
• Sweetbreads aux Gourmets, [612].
• Brussels Sprouts, [922].
• Roast Fillet of Beef, [516].
• Barbe de Capucine Salad, [1038].
• Omelet Célestine, [477].
• Coffee, [1349].

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Thursday, May —.

Breakfast.

• Eggs au Beurre noir, [414].
• Spanish-mackerel, Vert-pré, [328].
• Calf’s Head à la Vinaigrette, [640].
• Lima Beans and Cream, [952].
• Blackberries and Cream.

Luncheon.

• Broiled Trout, Butter sauce, [314].
• Corned Beef with Kale-sprouts, [490].
• Potatoes à l’Hollandaise, [999].
• Herring Salad, [1074].
• Baba au Rhum, [1217].