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

by Alexander Filippini

Luncheon.

• Matelote of Eels, [332].
• Croquettes of Lamb à la Patti, [679].
• Anchovy Salad, [1037].
• Currant Tarts, [1114].

Dinner.

• Oysters, [298].
• Clam Chowder, [13].
• Tomatoes, [288]. Olives.
• Crawfish à la Bordelaise, [360].
• Calf’s-head à la Cavour, [638].
• Artichoke-bottoms, Florentine, [903].
• Tenderloin of Beef à la Provençale, [518].
• Asparagus à la Vinaigrette, [905].
• Roast Turkey, Cranberry sauce, [800], [1329].
• Chicory Salad, [1045].
• Nelson Pudding, [1155].
• Coffee, [1349].

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Saturday, August —.

Breakfast.

• Eggs au Beurre noir, [414].
• Sole à la Horly, [321].
• Broiled Lamb Fries à la Diable, [672].
• Oyster-plant à la Poulette, [1019].
• Whipped Cream à la Vanille, [1254].

Luncheon.

• Frogs’ Legs à la Geo. Merrill, [1372].
• Escalops of Veal à la Duxelle, [569].
• Fried Sweet Potatoes, [993].
• Cranberry Pie, [1104].