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

by Alexander Filippini

Dinner.

• Little Neck Clams, [300].
• Mulligatawney, [34].
• Caviare, [28]. Radishes, [292].
• Broiled Spanish-mackerel, maître d’hôtel, [329].
• Cucumber Salad, [289].
• Curry of Lamb, with Asparagus-tops, [676].
• Sweetbreads à la Catalan, [616].
• Hashed Potatoes au Gratin, [1004].
• Roman Punch, [1304].
• Roast Tenderloin of Beef, [516].
• Tomato, Mayonnaise Salad, [1071].
• Strawberry Shortcake, [1214].
• Camembert Cheese.
• Mazagran à la Gen. Dufour, [1392].

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Monday, June —.

Breakfast.

• Omelet aux fines Herbes, [451].
• Fish Balls, [347].
• Brochette of Lamb à la Dumas, [674].
• Succotash, [1022].
• Milan Cake, [1228].

Luncheon.

• Pickerel, with White Wine, [342].
• Haricot of Lamb à la Providence, [701].
• Stewed Corn, [964].
• Herring Salad, [1074].
• Maraschino Jelly, [1319].

Dinner.

• East River Oysters, [298].
• Consommé Rachel, [123].
• Thon, [282]. Radishes, [292].
• Broiled Pompano, [329].
• Potatoes, Windsor, [1008].
• Suprême of Chicken à la Bayard, [787].
• Green Peas à l’Anglaise, [978].
• Beefsteak à la Bordelaise, [491].
• Fried Oyster-plant, [1021].
• Roast Loin of Veal, [585].
• Dandelion Salad, [1049].
• Vermicelli Pudding, [1142].
• Coffee, [1349].