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

by Alexander Filippini

Breakfast.

• Tomato Omelet, [456].
• Tripe à la Lyonnaise, [548].
• Brochette of Lamb à la Dumas, [674].
• Sorrel au Gras, [974].
• Peaches and Cream.

Luncheon.

• Bluefish with White Wine, [342].
• Ragout of Beef, Dufour, [541].
• String Beans, [948].
• Baba, [1216].

Dinner.

• Clams, [300].
• Purée Condé, [48].
• Radishes, [292]. Sausage, [286].
• Kennebec Salmon, à l’Hollandaise, [303], [160].
• Saddle of Mutton, Londonderry sauce, [668].
• Succotash, [1022].
• Chicken Sauté à la Marengo, [771].
• Stuffed Tomatoes, [1023].
• Woodcock on Toast, [871].
• Celery Salad, [1041].
• Vanilla Ice-cream, [1271].
• Coffee Eclairs, [1244].
• Coffee, [1349].

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Friday, August —.

Breakfast.

• Omelet, Bonne Femme, [466].
• Fried Soft-shelled Crabs, [368].
• Hashed Beef à la Portugaise, [501].
• Potatoes with Cream, [1003].
• Rice à la Française, [1180].