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

by Alexander Filippini

Breakfast.

• Scrambled Eggs, with Mushrooms, [406].
• Codfish à l’Hollandaise, [352], [160].
• Stewed Tripe à la Lyonnaise, [548].
• Green Corn Sauté au Beurre, [964].
• French Pancake, [1186].

Luncheon.

• Oyster Patties, [387].
• Hashed Turkey à la Polonaise, [803].
• Onions, with Cream, [968].
• Charlotte Russe, [1261].

Dinner.

• Clams, [300].
• Bisque of Lobster, [10].
• Radishes, [292]. Olives.
• Stuffed Deviled Crabs, [370].
• Braised Beef à l’Orsini, [481].
• Lima Beans, [952].
• Chicken Sauté à la Bordelaise, [776].
• Cauliflower au Gratin, [926].
• Roast Loin of Veal, [585].
• Lettuce Salad, [1057].
• Omelet Celestine, [477].
• Coffee, [1349].

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Wednesday, September —.

Breakfast.

• Omelet Raspail, [467].
• Fried Smelts, Tomato sauce, [301], [205].
• Beefsteak with Watercress, [524].
• Saratoga Potatoes, [1011].
• Preserved Strawberries, [1345].