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

by Alexander Filippini

Luncheon.

• Kingfish, maître d’hôtel, [329].
• Beefsteak Pie à l’Anglaise, [487].
• Stewed Tomatoes, [1027].
• Potato Salad, [1073].
• Chocolate Eclairs, [1243].

Dinner.

• Little Neck Clams, [300].
• Chicken à la Piémontaise, [63].
• Mortadella, [287]. Tomatoes, [288].
• Codfish Steaks, black Butter, [310], [159].
• Brisotin of Veal, Poivrade sauce, [554], [194].
• Brussels Sprouts, [922].
• Lamb Steak à l’Américaine, [718].
• Asparagus, Cream sauce, [904], [181].
• Roast Stuffed Goose, [808].
• Tomato, Mayonnaise Salad, [1071].
• Sago Pudding, [1140].
• Coffee, [1349].

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Wednesday, August —.

Breakfast.

• Hominy, with Cream, [1034].
• Kidney Omelet, [463].
• Broiled Beefsteak à la Parisienne, [495].
• Potatoes, Lyonnaise, [991].
• Stewed Pears, [1333].

Luncheon.

• Mussels à la Poulette, [379].
• Leg of Mutton, Caper sauce, [651].
• Baked Sweet Potatoes.
• Fried Oyster-plant, [1021].
• Rhubarb Pie, [1085].