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

by Alexander Filippini

Dinner.

• Small Rockaway Oysters, [298].
• Consommé Suédoise, [122].
• Mortadella, [287]. Radishes, [292].
• Kennebec Salmon à la Régence, [305].
• Fillet of Beef, Broiled à la Trianon, [507].
• Green Peas à l’Anglaise, [978].
• Chicken Sauté à la Marengo, [771].
• Stuffed Tomatoes, [1023].
• Roast Hind Quarter of Spring Lamb, [1361].
• Chicory Salad, [1045].
• Blackberry Shortcake, [1215].
• Coffee, [1349].

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Friday, May —.

Breakfast.

• Omelet aux Sardines, [468].
• Broiled Bluefish, brown Butter, [329], [159].
• Pig’s Feet, St. Hubert, [727].
• Spaghetti à la Italienne, [960].
• Brioche, [1201].

Luncheon.

• Crabs à la St. Jean, [371].
• Stewed Mutton, Marseillaise, [657].
• Salmon Salad, [1066].
• Custard Pie, [1100].

Dinner.

• East River Clams, [300].
• Oyster Soup, [26].
• Olives. Sardines, [283].
• Bass à la Chambord, [343].
• Escalops of Sweetbreads, Richelieu, [574].
• Cauliflower au Gratin, [926].
• Squabs en Crapaudine, [819].
• String Beans, [948].
• Roast Loin of Veal, [585].
• Watercress Salad, [1072].
• Omelet Soufflée, [474].
• Coffee, [1349].