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

by Alexander Filippini

Luncheon.

• Oysters à la Baltimore, [388].
• Squabs en Compote, [822].
• Green Peas, [978].
• Macédoine Salad, [1063].
• Gooseberry Tarts, [1114].

Dinner.

• Clams, [300].
• Paysanne, [53].
• Radishes, [292]. Olives.
• Spanish-mackerel aux fines Herbes, [331].
• Cucumber Salad, [289].
• Boiled Leg of Mutton, Caper sauce, [651].
• Stuffed Peppers, [975].
• Broiled Tenderloin à la Trianon, [507].
• Stewed Tomatoes, [1027].
• Woodcock sur Canapé, [871].
• Celery Salad, [1042].
• Almond Cake, Glacé, [1208].
• Coffee, [1349].

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Friday, August —.

Breakfast.

• Sardine Omelet, [468].
• Broiled Fresh Mackerel, Anchovy Butter, [329], [146].
• Stewed Mutton Kidneys, sauce Madère, [662].
• Sweet Potatoes Soufflées, [1010].
• Cream en Mousse au Café, [1253].

Luncheon.

• Trout, maître d’hôtel, [314].
• Roulade of Beef à l’Ecarlate, [539].
• Boiled Onions, [968].
• Crab Salad, [1047].
• Apple Cake, [1211].