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

by Alexander Filippini

Breakfast.

• Eggs à la Polonaise, [445].
• Broiled Whitebait, [329].
• Beef Tongue, sauce Piquante, [533].
• Fried Sweet Potatoes, [993].
• Kirsch Jelly, [1319].

Luncheon.

• Stuffed Deviled Crabs, [370].
• Beefsteak Pie à l’Américaine, [488].
• Spinach, with Gravy, [943].
• Shrimp Salad, [1067].
• Frangipani Tarts, [1121].

Dinner.

• Little Neck Clams, [300].
• Bouille-à-Baisse, [1].
• Celery, [290]. Olives.
• Bass, Egg Sauce, [352], [161].
• Civet of Antelope à la Française, [887].
• Spaghetti au Gratin, [961].
• Lamb Chops, maison d’or, [683].
• Green Peas, [978].
• Roasted Squabs, [816].
• Barbe de Capucine Salad, [1038].
• Peach Pudding à la Richelieu, [1150].
• Coffee, [1349].

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Saturday, June —.

Breakfast.

• Hominy and Cream, [1034].
• Chicken Liver Omelet, [464].
• Mutton Chops, with Bacon, [647], [754].
• Saratoga Potatoes, [1011].
• Rice à la Turque, [1178].