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

by Alexander Filippini

Luncheon.

• Soft-shelled Clams à la Newburg, [389].
• Leg of Mutton, Bretonne, [650].
• Spinach with Eggs, [940].
• Rhine Wine Jelly, [1324].

Dinner.

• Consommé au Vermicelli, [103].
• Cucumbers, [289]. Mortadella, [287].
• Lobster à la Newburg, [359].
• Larded Sweetbreads, with Sorrel, [604].
• Beef-tongue à la Milanaise, [538].
• Green Peas, [978].
• Roast Ptarmigan, [862].
• Chicory Salad, [1045].
• Baked Apple Dumplings, [1122].
• Coffee, [1349].

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Tuesday, July —.

Breakfast.

• Ham and Eggs, [412], [753].
• Escalops of Veal, Tomato sauce, [568], [205].
• Potatoes à la Rice, [1007].
• Rice à la Française, [1180].

Luncheon.

• Musk-melon.
• Scallops Brestoise, [392].
• Lamb Croquettes à l’Italienne, [679], [188].
• Hashed Potatoes au Gratin, [1004].
• Green-gage Pie, [1093].