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

by Alexander Filippini

Luncheon.

• Haddock, Cream sauce, [352], [181].
• Vol-au-Vent à la Financière, [810].
• Salad à l’Italienne, [1036].
• Peaches and Cream.

Dinner.

• Cream à la Palestine, [74].
• Olives. Bologna Sausage, [286].
• Fresh Mackerel à la Colbert, [329], [190].
• Sweetbreads with Mushrooms, [609].
• Sorrel aux Croûtons, [974].
• Chicken, Sauté à la Chasseur, [775].
• Fresh Lima Beans, [952].
• Roast English Snipe, [868].
• Watercress Salad, [1072].
• Iced Pudding Diplomate, [1288].
• Coffee, [1349].

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Friday, July —.

Breakfast.

• Omelet with fine Herbs, [451].
• Blackfish, brown Butter, [309], [156].
• Hashed Beef à la Catalan, [502].
• Tomatoes à la Bock, [1026].
• Peach Marmalade, [1331].

Luncheon.

• Fried Sea-bass, [320].
• Mignons of Lamb, Béarnaise, [1360].
• Crab Salad, [1047].
• Rice and Cream à la Croce, [1296].