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

by Alexander Filippini

Luncheon.

• Broiled, Deviled Soft-shelled Crabs, [369].
• Veal Cutlets à la Philadelphia, [565].
• Sweet Potatoes Soufflées, [1010].
• Stuffed Peppers, [975].
• Raspberry Tarts, [1118].

Dinner.

• Clams, [300].
• Busecca à la Milanaise, [7].
• Thon, [282]. Celery, [290].
• Halibut, Cream sauce, [309], [181].
• Tenderloin à la Hussard, [519].
• Green Corn, [962].
• Broiled Plovers, with Bacon, [866], [754].
• Tomatoes à la Bock, [1026].
• Roast Veal, [585].
• Cauliflower Salad, [1040].
• Charlotte Russe, [1261].
• Coffee, [1349].

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FOURTH OF JULY.
Thursday, July —.

Breakfast.

• Eggs à la Bennett, [447].
• Fish Balls à la Mrs. Harrison, [347].
• Chicken Livers en Brochette, [769].
• Tomatoes à la Marseillaise, [1029].
• Raspberries and Cream.

Luncheon.

• Toast, with fine Herbs, [315].
• Cucumber Salad, [289].
• Hashed Chicken with Cream, [804].
• Salad Suédoise, [1069].
• Pie à la Martha Washington, [1105].