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

by Alexander Filippini

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Saturday, June —.

Breakfast.

• Eggs à la Bourguignonne, [411].
• Haddock, Cream Sauce, [352], [181].
• Lamb en Brochette, Colbert, [674], [190].
• Fried French Potatoes, [993].
• Rice Cake, [1222].

Luncheon.

• Broiled Stuffed Deviled Crabs, [370].
• Breaded Veal Cutlets, Tomato sauce, [563].
• Macédoine Salad, [1063].
• Mille Feuilles, [1223].

Dinner.

• Ox-tail à l’Ecossaise, [39].
• Tomatoes, [288]. Olives.
• Lobster à la Bordelaise, [360].
• Tenderloin of Pork, Sauce piquante, [741], [203].
• String Beans, [984].
• Fried Chicken, Cream Sauce, [301], [181].
• Stuffed Tomatoes, [1023].
• Leg of Lamb, [648].
• Lettuce Salad, [1057].
• Tapioca Pudding, [1141].
• Mazagran à la Gen. Bugeau, [1391].

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Sunday, June —.