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

by Alexander Filippini

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Thursday, August —.

Breakfast.

• Scrambled Eggs, with Asparagus-tops, [406].
• Broiled Kingfish, maître d’hôtel, [329].
• Calf’s Feet à la Poulette, [598].
• Tomatoes à la Bock, [1026].
• Rice à la Condé, [1181].

Luncheon.

• Lobster à la Rushmore, [1358].
• Cucumber Salad, [289].
• Salmi of Spring Duck à la Bourgeoise, [829].
• String Beans, [948].
• French Pudding, [1139].

Dinner.

• Little Neck Clams, [300].
• Cream, Palestine, [74].
• Olives. Celery, [290].
• Soles à la Joinville, [322].
• Breast of Lamb à la Jardinière, [702].
• Okras, Sautés à la Créole, [1031].
• Chicken, Fricassé à la Reine, [780].
• Fried Oyster-plant, [1021].
• Roast Woodcock, [871].
• Chicory Salad, [1045].
• Pistache Ice-cream, [1275].
• Lady-fingers, [1231].
• Coffee, [1349].

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Friday, August —.