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

by Alexander Filippini

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Sunday, July —.

Breakfast.

• Eggs à la Turque, [439].
• Fish Balls à la Mrs. Harrison, [347].
• Deviled Lamb Chops, with Bacon, [647], [754].
• Succotash with Cream, [1022].
• Fresh Plums.

Luncheon.

• Broiled Pompano, maître d’hôtel, [329].
• Cucumber Salad, [289].
• Croustade of Chicken Livers au Madère, [763].
• Lobster Salad à la Plummer, [1062].
• Boiled Apple Dumplings, [1127].

Dinner.

• Little Neck Clams, [300].
• Consommé, Masséna, [102].
• Mortadella, [287]. Olives.
• Boiled Kennebec Salmon, Percillade sauce, [303], [165].
• Potatoes, Windsor, [1008].
• Broiled Tenderloin à la Chiron, [504].
• Asparagus, sauce Hollandaise, [904].
• Broiled Chicken with Bacon, [756].
• Beans Panacheés, [950].
• Punch Romaine, [1304].
• Roast Woodcock on Toast, [871].
• Escarole Salad, [1055].
• Cabinet Pudding à la Sadi-Carnot, [1164].
• Gorgonzolla Cheese.
• Mazagran à la Général Dufour, [1392].

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Monday, July —.