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

by Alexander Filippini

Breakfast.

• Omelet with fresh Asparagus, [458].
• Veal Kidneys, Broiled and Deviled, [715].
• Broiled Ham, [753].
• Fried Oyster-plant, [1021].
• Fresh Cherries.

Luncheon.

• Baked Bluefish, [319].
• Hashed Chicken en Bordure, [805].
• Stuffed Egg-plant, [909].
• Timbales à la Schultze, [263].
• Raspberry Pie, [1096].

Dinner.

• Little Neck Clams, [300].
• Cream of Cauliflower, [73].
• Caviare, [281]. Radishes, [292].
• Pompano, maître d’hôtel, [329].
• Potatoes, Château, [1009].
• Broiled Tenderloin à la Trianon, [507].
• Broiled Tomatoes, [1025].
• Shells of Sweetbreads à la Dreux, [621].
• Punch à la Lalla Rookh, [1308].
• Roast Turkey, Cranberry Sauce, [800], [1329].
• Chicory Salad, [1045].
• Cabinet Pudding à la Sadi-Carnot, [1164].
• Swiss Cheese.
• Coffee, [1349].

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Monday, June —.

Breakfast.

• Eggs au Soleil, [415].
• Broiled Black Bass, [329].
• Sausages, with White Wine, [735].
• Hashed Potatoes, [1002].
• Stewed Apricots, [1335].