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

by Alexander Filippini

Luncheon.

• Canapé Lorenzo, [391].
• Broiled, Deviled Chicken Legs, [766].
• Oyster-plant, Poulette, [1019].
• Japanese Salad, [1075].
• Boiled Apple Dumplings, [1127].

Dinner.

• Little Neck Clams, [300].
• Cream of Chicken, [82].
• Radishes, [292]. Olives.
• Sheep’s-head à la Toulouse, [354].
• Larded Tenderloin à la Financière, [516], [246].
• Green Peas, [978].
• Mutton Chops, Masséna, [687].
• Tomatoes à la Bock, [1026].
• Champagne Punch, [1307].
• Roast Chicken, [755].
• Lettuce and Egg Salad, [1058].
• Tutti-frutti, [1293].
• Petites Bouchées des Dames à la Mme. Astor, [1238].
• Roquefort Cheese.
• Coffee, [1349].

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Monday, July —.

Breakfast.

• Eggs à la Bourguignonne, [411].
• Broiled Salt Mackerel, [329].
• Minced Veal à la Catalan, [575].
• Lima Beans Sautées, with Cream, [952].
• Cream Renversée, [1252].

Luncheon.

• Mussels, sauce Poulette, [379].
• Stewed Lamb, with Flageolets, [707].
• Herring Salad, [1074].
• Raspberries and Cream.