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

by Alexander Filippini

Luncheon.

• Crawfish à la Bordelaise, [360].
• Haricot of Lamb à la Providence, [701].
• Fried Egg-plant, [907].
• Baba au Rhum, [1217].

Dinner.

• Clams, [300].
• Brunoise with Rice, [3].
• Watercress, [1072]. Radishes, [292].
• Matelote of Eels à la Parisienne, [333].
• Minced Veal à la Biscaënne, [576].
• Oyster-plant à la Poulette, [1019].
• Fricassé of Chicken, with Curry, [792].
• Succotash, [1022].
• Roasted Larded Sirloin of Beef, [516].
• Romaine Salad, [1064].
• Farina Pudding, [1144].
• Coffee, [1349].

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Wednesday, July —.

Breakfast.

• Omelet with Tarragon, [451].
• Boiled Codfish, Egg sauce, [352], [161].
• Broiled Lamb Kidneys, with Bacon, [713].
• Roasted Tomatoes, [1028].
• Corn Fritters, [965].

Luncheon.

• Fried Soles, Tartare sauce, [330], [207].
• Hashed Turkey en Bordure, [805].
• Stewed Green Corn, [964].
• Rice and Cream à la Croce, [1296].