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

by Alexander Filippini

Breakfast.

• Scrambled Eggs, with Cheese, [405].
• Broiled Fresh Mackerel, [329].
• Stewed Veal à la Chasseur, [632].
• Stewed Bermuda Potatoes, [995].
• Rice and Cream à la Croce, [1296].

Luncheon.

• Clam Patties, [387].
• Irish Mutton Stew, [660].
• Baked Tomatoes, [1028].
• Lobster Salad à la Boardman, [1368].
• Musk-melons.

Dinner.

• Linn Haven Oysters, [298].
• Julienne, [27].
• Lyons Sausage, [286]. Radishes, [292].
• Blackfish, Oyster sauce, [352].
• Sweetbreads à la Godard, [614].
• String Beans au Blanc, [947].
• Chicken, Sauté à l’Hongroise, [772].
• Asparagus, sauce Hollandaise, [904].
• Reed-birds with Bacon, [877], [754].
• Chicory Salad, [1045].
• Apple Fritters, [1191].
• Coffee, [1349].

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Wednesday, July —.

Breakfast.

• Oatmeal and Cream.
• Ham Omelet, [462].
• Porterhouse Steak, [524].
• French Fried Potatoes, [993].
• Brioche, [1201].