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

by Alexander Filippini

Dinner.

• Clams, [300].
• Ox-tail, with Barley, [38].
• Olives. Celery, [290].
• Porgies, Lobster sauce, [353], [158].
• Ballotin of Lamb à la Macédoine, [675], [1032].
• Stuffed Tomatoes, [1023].
• Beef-tongue à la Gendarme, [532].
• Sorrel aux Croûtons, [974].
• Roast Pigeons, [816].
• Romaine Salad, [1064].
• Omelet Soufflée, [474].
• Coffee, [1349].

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Wednesday, August —.

Breakfast.

• Tomato Omelet à la Provençale, [457].
• Broiled Porterhouse Steaks, [524].
• Potatoes Château, [1009].
• Sherry Wine Jelly, [1318].

Luncheon.

• Fried Scallops, Tomato sauce, [392], [205].
• Shoulder of Lamb, Rouennaise, [698].
• Spinach, with Eggs, [940].
• Raspberry Tarts, [1118].

Dinner.

• Oysters, [298].
• Consommé Garibaldi, [112].
• Radishes, [292]. Mortadella, [287].
• Sheep’s-head, Oyster sauce, [352].
• Sweetbreads à la Montglas, [615].
• String Beans, [946].
• Boiled Turkey, Celery sauce, [796].
• Roast Mushrooms on Toast, [916].
• Roast English Snipe, [868].
• Watercress Salad, [1072].
• Blackberry Shortcake, [1215].
• Coffee, [1349].