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

by Alexander Filippini

Dinner.

• Clams, [300].
• Consommé Tapioca, [104].
• Tomatoes, [288]. Olives.
• Broiled Trout, sauce Béarnaise, [314], [166].
• Potatoes à l’Hollandaise, [999].
• Shoulder of Lamb à l’Africaine, [693].
• Sweet Breads, Soubise, [606].
• Spinach, with Gravy, [943].
• Roast Beef, [527].
• Chicory Salad, [1045].
• Rice Pudding à l’Orange, [1130].
• Coffee, [1349].

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Tuesday, June —.

Breakfast.

• Eggs en Filets, [423].
• Broiled Shad’s Roe, [402].
• Hamburg Steak, Madeira Sauce, [526], [185].
• Stewed Tomatoes, [1027].
• Maraschino Cream, [1257].

Luncheon.

• Codfish with black Butter, [352], [159].
• Fricandeau of Veal, with Sorrel, [577].
• Stuffed Egg-plant, [909].
• Cauliflower au Gratin, [926].
• Charlotte Russe, [1261].

Dinner.

• Parker Bay Oysters, [298].
• Clear Green Turtle, [18].
• Radishes, [292]. Cucumbers, [289].
• Broiled Fresh Mackerel, maître d’hôtel, [329].
• Croustade of Kidneys, Périgueux, [680], [191].
• Green Corn Sauté au Beurre, [964].
• Broiled Tenderloin, with Watercress, [503].
• Asparagus, Hollandaise sauce, [904].
• Squabs on Toast, [816].
• Macédoine Salad, [1063].
• Banana Ice-cream, [1277].
• Biscuits à la Livornaise, [1233].
• Coffee, [1349].