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

by Alexander Filippini

Dinner.

• Clams, [300].
• Crab with Gumbo, [24].
• Caviare, [281]. Radishes, [292].
• Shad with fine Herbs, [331].
• Panpiette of Veal, Purée of Peas, [594], [49].
• Stuffed Egg-plant, [909].
• Chicken, Sauté with Tarragon, [774].
• Celery, with Cream, [929].
• Roast Beef, [527].
• Escarole Salad, [1055].
• Pineapple Water-ice, [1283].
• Bitter Almond Macaroons, [1209].
• Coffee, [1349].

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Wednesday, July —.

Breakfast.

• Boiled Eggs.
• Bass, with White Wine, [342].
• Minced Beef à la Portugaise, [501].
• Potato Croquettes, [997].
• Brioche, [1201].

Luncheon.

• Mussels à la Marinière, [378].
• Brochette of Lamb à la Dumas, [674].
• Risotto, [1017].
• Huckleberry Tarts, [1113].

Dinner.

• Small Rockaway Oysters, [298].
• Sorrel, with Asparagus-tops, [41].
• Celery, [290]. Sardines, [283].
• Sheep’s-head à la Toulouse, [354].
• Broiled Sirloin Steak à la Parisienne, [495].
• Stuffed Tomatoes, [1023].
• Sweetbreads aux Gourmets, [612].
• Asparagus à la Vinaigrette, [905].
• Roast Chicken, with Watercress, [755].
• Lettuce Salad, [1057].
• Brandy Jelly, [1321].
• Pithiviers Cake, [1225].
• Coffee, [1349].