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

by Alexander Filippini

Dinner.

• Clams, [300].
• Chicken à l’Okra, [67].
• Radishes, [292]. Mortadella, [287].
• Lobster Croquettes à la Victoria, [365], [208].
• Escalops of Sweetbreads, Richelieu, [574].
• Sorrel au Gras, [974].
• Chicken, Sauté à l’Hongroise, [772].
• Fresh Lima Beans, [952].
• Roast Snipe on Toast, [868].
• Celery Salad, [1041].
• Rum Cake, [1229].
• Coffee, [1349].

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Friday, August —.

Breakfast.

• Omelet Mexicaine, [473].
• Fried Whitebait, [301].
• Beefsteak and Watercress, [524].
• Fried Sweet Potatoes, [993].
• Fritters Soufflées, [1192].

Luncheon.

• Broiled Sea-bass, [329].
• Veal Cutlets Pagasqui, [560].
• Stuffed Cabbage, [919].
• Anchovy Salad, [1037].
• Boiled Apple Dumplings, [1127].

Dinner.

• Oysters, [298].
• Cream of Celery à l’Espagnole, [86].
• Olives. Tomatoes, [288].
• Fried Blackfish, [320].
• Turkey Legs à la Diable, [766].
• Corn, Stewed with Butter, [964].
• Lamb Chops, maison d’or, [683].
• Spaghetti Napolitaine, [959].
• Squabs, with Watercress, [816].
• Chicory Salad, [1045].
• Peach Pie, [1092].
• Coffee, [1349].