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

by Alexander Filippini

Breakfast.

• Omelet Raspail, [467].
• Fried Black-bass, Tomato sauce, [320], [205].
• Hashed Lamb à la Zingara, [652].
• Potatoes à la Hanna, [1012].
• Crême en Mousse au Maraschino, [1257].

Luncheon.

• Broiled, Deviled Soft-shelled Crabs on Toast, [369].
• Stewed Veal, Marengo, [624].
• Salad Suédoise, [1069].
• Lemon Cream Pie, Méringué, [1102].

Dinner.

• Oysters, [298].
• Consommé Colbert, [120].
• Radishes, [292]. Lyons Sausage, [286].
• Lobster en Chevreuse, [362].
• Cromesquis aux Truffles, [268].
• Green Peas, [978].
• Larded Sweetbreads au Salpicon, [605].
• Broiled Tomatoes, [1025].
• Roast Ducklings, [824].
• Watercress Salad, [1072].
• Vanilla Ice-cream, [1271].
• Biscuits à la Richelieu, [1232].
• Coffee, [1349].

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Tuesday, July —.

Breakfast.

• Eggs à la Finoise, [424].
• Sole, with White Wine, [342].
• Smoked Beef, with Cream, [486].
• Potatoes en Paille, [1014].
• Fresh Pears.