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

by Alexander Filippini

Breakfast.

• Omelet, with Smoked Beef, [461].
• Broiled Spanish-mackerel, [329].
• Lamb Fries, Broiled à la Diable, [672].
• Potatoes, Julienne, [1013].
• Peaches and Cream.

Luncheon.

• Blackfish, White Wine, [342].
• Pigeon Cutlets à la Victoria, [815].
• Spinach, with Croûtons, [940].
• Savarin, [1197].

Dinner.

• Clams, [300].
• Mulligatawney, [34].
• Radishes, [292]. Caviare, [281].
• Lobster à la Newburg, [359].
• Larded Tenderloin of Beef à la Bernardi, [523].
• Stuffed Tomatoes, [1023].
• Vol-au-Vent à la Toulouse, [811].
• Squabs sur Canapé, [816].
• Celery Salad, Mayonnaise, [1042].
• Vanilla Ice-cream, [1271].
• Allumettes, [1205].
• Coffee, [1349].

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Friday, September —.

Breakfast.

• Eggs au Beurre noir, [414].
• Fried Porgies, Tartare sauce, [320], [207].
• Hashed Beef à la Catalan, [502].
• Stewed Fresh Tomatoes, [1027].
• Rice à la Bonne Femme, [1172].