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

by Alexander Filippini

Breakfast.

• Omelet with Cheese, [469].
• Broiled Kingfish, Anchovy Butter, [329], [146].
• Sheep’s Feet, maître d’hôtel, [654], [177].
• Mashed Potatoes au Gratin, [998].
• Fresh Pears.

Luncheon.

• Scallops à la Poulette, [379].
• Minced Tenderloin à la Portugaise, [501].
• Fried Egg-plant, [907].
• Rice à l’Airolo, [1171].

Dinner.

• Clams, [300].
• Cream of Green Peas, [76].
• Caviare, [281]. Radishes, [292].
• Sheep’s-head à la Créole, [339].
• Sweetbreads au Salpicon, [605].
• Green Corn, [962].
• Pork Chops, sauce Piquante, [745].
• Stuffed Peppers, [975].
• Roast Loin of Lamb, [585].
• Romaine Salad, [1064].
• Lemon Pudding, [1157].
• Coffee, [1349].

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Wednesday, August —.

Breakfast.

• Eggs à la Valencienne, [421].
• Fried Porgies, [320].
• Lamb Steak, with Green Peas, [716].
• Tomatoes à la Marseillaise, [1029].
• Blackberries and Cream.