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

by Alexander Filippini

Luncheon.

• Oysters à la Mali, [386].
• Filet Mignon, Marinated, Russian sauce, [511].
• Beans Panachées, [950].
• Pumpkin Pie, [1099].

Dinner.

• Small Rockaway Oysters, [298].
• Purée Mongole, [50].
• Celery, [290]. Lyons Sausage, [286].
• Kingfish, Hollandaise sauce, [329], [160].
• Mutton Chops à la Soubise, [647], [250].
• Tomatoes à la Marseillaise, [1029].
• Ballotin of Squab à l’Italienne, [818].
• Oyster-plant à la Poulette, [1019].
• Roast Saddle of Venison, Currant Jelly, [878].
• Escarole Salad, [1055].
• Rum Cake, [1229].
• Coffee, [1349].

---

Sunday, August —.

Breakfast.

• Eggs à la Meyerbeer, [437].
• Broiled Spanish-mackerel, maître d’hôtel, [329].
• Chicken Livers en Brochette, with Bacon, [769].
• Saratoga Potatoes, [1011].
• Peaches and Cream.

Luncheon.

• Crawfish à la Bordelaise, [360].
• Broiled Squab, with Bacon, [817].
• Fried Sweet Potatoes, [993].
• Timbales à la Schultze, [263].
• Green-gage Tarts, [1107].