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

by Alexander Filippini

Breakfast.

• Eggs, with Tarragon, [429].
• Broiled Ham, [753].
• Mutton Hash au Gratin, [653].
• Stewed Carrots, with Cream, [927].
• Whipped Cream à la Vanille, [1254].

Luncheon.

• Fried Whitebait, [301].
• Hashed Chicken, with Cream, [804].
• Asparagus à la Tessinoise, [906].
• Baba au Rhum, [1217].

Dinner.

• Shrewsbury Oysters, [298].
• Cream of Artichokes, [72].
• Olives. Lyons Sausage, [286].
• Weakfish, Hollandaise sauce, [160].
• Beef-tongue à la Jardinière, [535].
• Lima Beans, [952].
• Chicken, Sauté with Tarragon, [774].
• Stuffed Peppers, [975].
• Roast Squab on Toast, [816].
• Cauliflower Salad, [1040].
• Parfait au Café, [1295].
• Coffee, [1349].

---

Sunday, September —.

Breakfast.

• Eggs à la Vanderbilt, [420].
• Boned, Broiled Smelts, Béarnaise sauce, [353].
• Small Mignons Filets, Madeira Wine sauce, [509], [185].
• Lima Beans Stewed with Cream, [952].
• Musk-melon.