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

by Alexander Filippini

Luncheon.

• Frogs’ Legs à la Geo. Merrill, [1372].
• Stuffed Breast of Veal, Purée of Peas, [596], [49].
• Asparagus à la Tessinoise, [906].
• Cranberry Pie, [1104].

Dinner.

• Little Neck Clams, [300].
• Brunoise, with Rice, [3].
• Radishes, [292]. Sardines, [283].
• Salmon, Oyster Sauce, [303].
• Tenderloin of Beef, larded à la Portugaise, [517].
• Sorrel, with Eggs, [974].
• Salmi of Ptarmigan à la Moderne, [870].
• Lima Beans, [952].
• Roast Leg of Spring Lamb, [648].
• Lettuce Salad, [1058].
• Apple Charlotte, [1167].
• Coffee, [1349].

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Sunday, June —.

Breakfast.

• Scrambled Eggs, with Truffles, [407].
• Fried Soles, Tartare Sauce, [320], [207].
• Hashed Turkey à la Crême, [804].
• Broiled Egg-plant, [908].
• Stewed Prunes, [1330].

Luncheon.

• Codfish à l’Hollandaise, [317].
• Broiled Turkey Legs à la Diable, [766].
• Okras, Sautés à la Créole, [1031].
• Crab Salad, [1047].
• Crême en Mousse au Cognac, [1258].