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

by Alexander Filippini

Luncheon.

• Stuffed Deviled Clams, [376].
• Stewed Calf’s Liver, sauce Piquante, [580], [203].
• Stuffed Peppers, [975].
• Herring Salad, [1074].
• Choux à la Crême, [1246].

Dinner.

• Oysters, [298].
• Brunoise, with Sorrel, [4].
• Olives. Lyons Sausage, [286].
• Broiled Deviled Lobsters, [364].
• Haricot of Lamb à la Providence, [701].
• Broiled Tenderloin Steak, Béarnaise, [492].
• Green Peas, [978].
• Plover, with Watercress, [865].
• Lettuce Salad, [1058].
• Orange Pudding, [1158].
• Coffee, [1349].

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Tuesday, August —.

Breakfast.

• Eggs à la Bennett, [447].
• Filet de Sole à la Joinville, [322].
• Croquettes of Lamb, Russian sauce, [679], [211].
• Potatoes en Julienne, [1013].
• Raspberries and Cream.

Luncheon.

• Broiled Fresh Mackerel aux fines Herbs, [331].
• Blanquette of Veal, with Nouilles, [552].
• Stuffed Lettuce, [953].
• Pear Pie, [1084].