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

by Alexander Filippini

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Friday, June —.

Breakfast.

• Crawfish Omelet, [453].
• Boiled Codfish, Cream sauce, [352], [181].
• Corned Beef Hash à l’Américaine, [531].
• Boiled Corn, [962].
• Brioche Condé, [1203].

Luncheon.

• Shad, maître d’hôtel, [326].
• Stewed Lamb, with Lima Beans, [705].
• Potatoes à la Hanna, [1012].
• Lobster Salad, [1061].
• Rice à la Bonne Femme, [1172].

Dinner.

• East River Oysters, [298].
• Chiffonade, [14].
• Radishes, [292]. Mortadella, [287].
• Broiled Sea-bass, sauce Tartare, [326], [207].
• Piloff of Chicken à la Turque, [782].
• Fresh Lima Beans, [952].
• Veal Cutlets à la Philadelphia, [565].
• Artichokes à la Vinaigrette, [902].
• Reed-birds, with Bacon, [877], [754].
• Romaine Salad, [1064].
• Peaches and Cream.
• Coffee, [1349].

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Saturday, June —.