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

by Alexander Filippini

Luncheon.

• Stuffed Deviled Clams, [376].
• Veal Cutlets à la Philadelphia, [565].
• Sweet Potatoes, Hollandaise, [999].
• Rice and Orange Pudding, [1130].

Dinner.

• Small Rockaway Oysters, [298].
• Consommé Impériale, [111].
• Olives. Celery, [290].
• Edible Snails à la Bourguignonne, [393].
• Broiled Sirloin Steaks à la Béarnaise, [492].
• Beans Panachées, [950].
• Vol-au-Vent à la Reine, [812].
• Oyster-plant à la Poulette, [1019].
• Roast Plovers with Watercress, [865].
• Romaine Salad, [1064].
• Pudding à la Diaz, [1135].
• Coffee, [1349].

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Thursday, September —.

Breakfast.

• Scrambled Eggs, with Truffles, [407].
• Fried Porgies, [320].
• Broiled Lamb Steak, Purée of Peas, [716].
• Potatoes au Gratin, [1004].
• Rice au Lait d’Amandes, [1170].

Luncheon.

• Broiled Boned Smelts, Tartare sauce, [353], [207].
• Stewed Beef à la Dufour, [541].
• Broiled Mushrooms on Toast, [916].
• Apple Méringue Pie, [1103].