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

by Alexander Filippini

Breakfast.

• Tomato Omelet, [456].
• Shad, maître d’hôtel, [326].
• Pig’s Feet à la Boston, [730].
• Potatoes, Julienne, [1013].
• Raspberries and Cream.

Luncheon.

• Scallops Brestoise, [392].
• Beefsteak Pie à l’Américaine, [488].
• String Beans, [947].
• Pineapple Pie, [1087].

Dinner.

• Little Neck Clams, [300].
• Beef à l’Anglaise, [5].
• Lyons Sausage, [236]. Radishes, [292].
• Bluefish à la Toulouse, [354].
• Minced Beef à la Provençale, [500].
• Fricassé of Chicken, with Curry, [792].
• Asparagus, sauce Hollandaise, [904].
• Roast Beef, [527].
• Romaine Salad, [1064].
• Peach Water-ice, [1284].
• Biscuits à la Cuillère, [1231].
• Coffee, [1349].

---

Thursday, June —.

Breakfast.

• Omelet, with Peas, [459].
• Porterhouse Steak, with Watercress, [524].
• Potatoes, Lyonnaise, [991].
• French Pancake, [1186].