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

by Alexander Filippini

Dinner.

• Massachusetts Bay Oysters, [298].
• Mock Turtle, [17].
• Lyons Sausage, [286]. Olives.
• Bass en Matelote, [332].
• Sweetbreads à la Duxelle, [608].
• Chicken Sauté à l’Hongroise, [772].
• Mushrooms on Toast, [914].
• Roast Loin of Mutton, [585].
• Escarole Salad, [1055].
• Rum Cake, [1229].
• Coffee, [1349].

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Wednesday, June —.

Breakfast.

• Fried Eggs, [412].
• Broiled Kingfish, [329].
• Minced Beef à la Provençale, [500].
• Potatoes à la Hanna, [1012].
• Buckwheat Cakes, [1183].

Luncheon.

• Welsh Rarebit, Golden Buck, [295].
• Shad’s Roe, with Bacon, [402].
• Stewed Mutton, with Oyster-plant, [703].
• Tomatoes à la Marseillaise, [1029].
• Rhubarb Pie, [1085].

Dinner.

• Oysters, [298].
• Cream of Sorrel, Fermière, [81].
• Sardines, [283]. Radishes, [292].
• Salmon Croquettes, [364].
• Broiled Tenderloin of Beef, Nivernaise, [505].
• Turnips, with Gravy, [967].
• Mutton Chops à la Clichy, [684].
• Asparagus à la Vinaigrette, [905].
• Roast Chicken, [755].
• Watercress Salad, [1072].
• Plombière à la Hamilton, [1370].
• Coffee, [1349].