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

by Alexander Filippini

Luncheon.

• Picked-up Codfish, [346].
• Chicken à la Maryland, [785].
• Spaghetti à l’Italienne, [960].
• Pineapple Pie, [1087].

Dinner.

• Parker Bay Oysters, [298].
• Cream of Celery, [71].
• Olives. Radishes, [292].
• Scallops à la Poulette, [392], [379].
• Chicken Livers Sautés, with Madeira, [767].
• Artichokes, Barigoul, [896].
• Lamb Chops à la Villeroi, [686].
• Asparagus, sauce Hollandaise, [904].
• Roast English Snipe, [868].
• Chicory Salad, [1045].
• English Pudding, [1137].
• Coffee, [1349].

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Saturday, September —.

Breakfast.

• Omelet, with Green Peas, [459].
• Broiled Ham, [753].
• Tripe à la Créole, [545].
• Sweet Potatoes Soufflées, [1010].
• Baked Apples, [1124].

Luncheon.

• Skate, with black Butter, [325], [159].
• Mutton Chops à la Provençale, [642].
• String Beans, with Cream, [946].
• Potato Salad, [1073].
• Sherry Wine Jelly, [1318].