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

by Alexander Filippini

Luncheon.

• Fried Whitebait, [301].
• Stewed Veal à la Marengo, [624].
• Fried Sweet Potatoes, [993].
• Peach Marmalade, [1331].

Dinner.

• Oysters, [298].
• Consommé Tapioca, [104].
• Olives. Tomatoes, [288].
• Spanish-mackerel à la Toulouse, [354].
• Tenderloin of Beef à la Chéron, [504].
• Asparagus à la Vinaigrette, [905].
• Salmi of Snipe à la Moderne, [870].
• Succotash, [1022].
• Roast Veal, [585].
• Watercress Salad, [1072].
• Croustade of Rice, [1176].
• Coffee, [1349].

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Thursday, August —.

Breakfast.

• Omelet with fine Herbs, [451].
• Broiled Pompano, maître d’hôtel, [329].
• Sausages, with White Wine sauce, [735].
• Potatoes, Lyonnaise, [991].
• Fresh Grapes.

Luncheon.

• Weakfish à la Vénitienne, [338].
• Tripe à la Bordelaise, [544].
• Cauliflower Salad, [1040].
• Iced Timbale of Rice, [1175].