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

by Alexander Filippini

Dinner.

• Little Neck Clams, [300].
• Cream of Asparagus, [70].
• Olives. Radishes, [292].
• Broiled Pompano, maître d’hôtel, [329].
• Cucumber Salad, [289].
• Lamb Chops à la Masséna, [687].
• Brussels Sprouts, [922].
• Tenderloin of Beef à la Florentine, [506].
• Fresh Lima Beans, [952].
• Oranges Glacées à la George Renauldt, [1297].
• Roast Turkey, Cranberry sauce, [800], [1329].
• Lettuce Salad, [1059].
• Pineapple Fritters, [1191].
• Mazagran à la Général Dufour, [1391].

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Monday, August —.

Breakfast.

• Fried Eggs, [412].
• Fish Balls, [347].
• Mutton Hash à la Zingara, [652].
• Stewed Turnips, with Cream, [967].
• Brioches, [1201].

Luncheon.

• Frogs en Brochette, with Bacon, [398], [754].
• Chicken Croquettes à l’Ecarlate, [760].
• Spaghetti au Gratin, [961].
• Anchovy Salad, [1037].
• Charlotte Russe, [1261].

Dinner.

• Oysters, [298].
• Mutton, with Barley, [30].
• Radishes, [292]. Bologna Sausage, [286].
• Fried Haddock, Tomato sauce, [320], [205].
• Shoulder of Lamb, Rouennaise, [698].
• Potato Croquettes, [997].
• Coquilles of Sweetbreads à la Reine, [623].
• Stewed Corn, [964].
• Roast Plovers, [865].
• Romaine Salad, [1064].
• Peach Pudding à la Richelieu, [1150].
• Coffee, [1349].