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

by Alexander Filippini

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Friday, August —.

Breakfast.

• Omelet, with fine Herbs, [451].
• Broiled Kingfish, maître d’hôtel, [329].
• Lamb Steak, Piquante sauce, [717].
• Stewed Green Corn, [964].
• Brioche Fluttes, [1204].

Luncheon.

• Stuffed Smelts, [355].
• Stewed Veal à la Marengo, [624].
• Sorrel au Gras, [974].
• Custard Pudding, [1154].

Dinner.

• Bisque of Lobster, [10].
• Radishes, [292]. Mortadella, [287].
• Trout, Shrimp sauce, [311].
• Sirloin Steak, with Marrow, [493].
• Stuffed Tomatoes, [1023].
• Vol-au-Vent à la Financière, [810].
• Cauliflower à la Vinaigrette, [1040].
• Roast Mutton, [585].
• Chicory Salad, [1046].
• Champagne Jelly, [1322].
• Fancy Almond Cakes, [1239].
• Coffee, [1349].

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Saturday, August —.