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

by Alexander Filippini

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Sunday, June —.

Breakfast.

• Eggs à l’Impératrice, [440].
• Broiled Pompano, [329].
• Hamburg Steak, Colbert, [526], [190].
• Mashed Potatoes, [998].
• Crême en Mousse au Café, [1253].

Luncheon.

• Fresh Mackerel, fine Herbs, [331].
• Stewed Veal, Marengo, [624].
• Stuffed Lettuce, [953].
• Tomato, Mayonnaise Salad, [1071].
• Stewed Prunes à la Général Dufour, [1330].

Dinner.

• Little Neck Clams, [300].
• Mutton à l’Ecossaise, [31].
• Radishes, [292]. Anchovies, [284].
• Salmon, en Papillotes, [302].
• Saddle of Mutton, Sevigné, [669].
• Sweetbreads, with Asparagus-tops, [602], [676].
• Punch à la Lorenzo Delmonico, [1303].
• Roast Goose, [808].
• Lettuce Salad, [1057].
• Tutti-frutti, [1293].
• Almond Biscuits, [1235].
• Mazagran à la General Bugeau, [1391].

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Monday, June —.