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

by Alexander Filippini

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Friday, July —.

Breakfast.

• Omelet with fine Herbs, [451].
• Broiled Bass, maître d’hôtel, [329].
• Stewed Tripe à la Créole, [545].
• Stewed Fresh Tomatoes, [1027].
• Brioches Fluttes, [1204].

Luncheon.

• Stuffed Deviled Lobsters, [367].
• Sausages à la Gastronome, [740].
• Salad Macédoine, [1063].
• Jamaica Rum Jelly, [1320].

Dinner.

• Oysters, [298].
• Fish Chowder, [12].
• Tomatoes, [288]. Olives.
• Fresh Mackerel à la Vénitienne, [338].
• Tenderloin Marinated, Russian sauce, [511].
• String Beans, [948].
• Leg of Mutton à la Condé, [649].
• Asparagus à la Vinaigrette, [905].
• Reed-birds on Toast, [877].
• Chicory Salad, [1045].
• Charlotte Russe, [1261].
• Coffee, [1349].

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Saturday, July —.