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

by Alexander Filippini

Breakfast.

• Scrambled Eggs, with Asparagus-tops, [406].
• Boiled Skate, brown Butter, [325], [156].
• Minced Veal à la Biscaënne, [576].
• Hashed Potatoes, [1002].
• Stewed Apricots, [1335].

Luncheon.

• Fried Whitebait, [301].
• Shoulder of Lamb, Macédoine, [697].
• Macaroni Croquettes, [279].
• Shrimp Salad, [1067].
• Rice à l’Airolo, [1171].

Dinner.

• Clam Chowder, [13].
• Radishes, [292]. Olives.
• Bass à la Chambord, [343].
• Lamb Chops à la Villeroi, [686].
• String Beans, [948].
• Salmi of Plover, maison d’or, [867].
• Fried Oyster-plant, [1021].
• Roast Larded Tenderloin of Beef, [516].
• Watercress Salad, [1072].
• Macaroon Ice-cream, [1290].
• Coffee, [1349].

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Saturday, July —.

Breakfast.

• Poached Eggs on Toast, [404].
• Fried Porgies, [320].
• Calf’s Head à la Vinaigrette, [640].
• Lima Beans, [952].
• Fresh Cherries.