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

by Alexander Filippini

Breakfast.

• Eggs à la Béchamel, [416].
• Porgies au Gratin, [356].
• Sirloin Steak à la Bordelaise, [491].
• Potatoes, maître d’hôtel, [985].
• Musk-melon.

Luncheon.

• Frogs à la Poulette, [399].
• Broiled Mutton Chops, Soyer, [647].
• Fried Sweet Potatoes, [993].
• Gooseberry Pie, [1091].

Dinner.

• Oysters, [298].
• Potage à la Montmorency, [97].
• Sardines, [283]. Celery, [290].
• Timbales à l’Ecossaise, [261].
• Mignons Filets à la Bohémienne, [513].
• Stuffed Green Peppers, [975].
• Breast of Lamb, Jardinière, [702].
• Doe-birds à l’Américaine, [840].
• Escarole Salad, [1055].
• Bread Pudding, [1132].
• Coffee, [1349].

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Sunday, July —.

Breakfast.

• Omelet Régence, [470].
• Boiled Halibut, Egg sauce, [309], [161].
• Hashed Chicken à la Béchamel, [802].
• Broiled Tomatoes, [1025].
• French Pancake, [1186].