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

by Alexander Filippini

Breakfast.

• Omelet Mexicaine, [473].
• Broiled Haddock à l’Hollandaise, [310], [160].
• Tripe à la Lyonnaise, [548].
• Potatoes, Duchesse, [1006].
• Musk-melon.

Luncheon.

• Weakfish, Italian sauce, [188].
• Beefsteak Pie à l’Américaine, [488].
• Lobster Salad, [1061].
• Madeleine, [1226].

Dinner.

• Oysters, [298].
• Bouille-à-Baisse, [1].
• Sardines, [283]. Radishes, [292].
• Bass, with White Wine, [342].
• Veal Cutlets à la Maréchale, [562].
• Asparagus à l’Hollandaise, [904].
• Salmi of Snipe à la Walter Scott, [856].
• Boiled Corn, [962].
• Roast Leg of Spring Lamb, [648].
• Chicory Salad, [1046].
• Rice Pudding à l’Orange, [1130].
• Coffee, [1349].

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Saturday, August —.

Breakfast.

• Eggs au Parmesan, [431].
• Blackfish au Gratin, [356].
• Broiled Bacon, [754].
• Breaded Veal Cutlets, Tomato sauce, [563].
• Succotash, [1022].
• Cream Renversée, [1252].