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

by Alexander Filippini

Breakfast.

• Omelet, Bonne Femme, [466].
• Fried Whitebait, [301].
• Escalops of Veal à la Provençale, [573].
• Broiled Tomatoes, [1025].
• Peach Marmalade, [1331].

Luncheon.

• Salmon Croquettes, [364].
• Lamb en Brochette à la Colbert, [674], [190].
• String Beans, Sautés au Beurre, [947].
• Savarin, [1197].

Dinner.

• Little Neck Clams, [300].
• Consommé Printanier, [109].
• Anchovies, [284]. Radishes, [292].
• Sheep’s-head à la Chambord, [343].
• Sirloin, Piqué à la Bernardi, [523].
• Croquettes of Macaroni, [279].
• Chicken Sauté à la Parmentier, [773].
• Stuffed Tomatoes, [1023].
• English Snipe sur Canapé, [868], [832].
• Watercress Salad, [1072].
• Sherry Wine Jelly, [1318].
• Lady-fingers, [1231].
• Coffee, [1349].

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Sunday, June —.

Breakfast.

• Eggs à l’Impératrice, [440].
• Broiled Spanish-mackerel, [329].
• Lamb Chops, Robinson, [682].
• Hashed Potatoes, with Cream, [1003].
• Fresh Cherries.