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

by Alexander Filippini

Luncheon.

• Scallops Brestoise, [392].
• Blanquette of Veal, with Nouilles, [552].
• Green Peas, [978].
• Chicken Salad, [1044].
• Iced Timbale of Rice, [1175].

Dinner.

• Blue Point Oysters, [298].
• Cream of Cauliflower, [73].
• Celery, [290]. Olives.
• Bass, sauce Hollandaise, [352], [160].
• Boiled Turkey, Celery sauce, [796].
• Flageolets, [945].
• Roast Tenderloin of Beef à la Hussard, [519].
• Champagne Punch, [1307].
• Roast Chicken, [755].
• Tomato, Mayonnaise Salad, [1071].
• Strawberry Ice-cream, [1274].
• Almond Cake, [1224].
• Neuchâtel Cheese.
• Coffee, [1349].

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Monday, June —.

Breakfast.

• Omelet, with fine Herbs, [451].
• Fish Balls, [347].
• Broiled Pig’s Feet, sauce Piquante, [729].
• Turnips, with Gravy, [967].
• Brioches Fluttes, [1204].

Luncheon.

• Broiled, Deviled Soft-shelled Crabs, [369].
• Beefsteak Pie à l’Anglaise, [487].
• Anchovy Salad, [1037].
• Fritters Soufflées, [1192].