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

by Alexander Filippini

Breakfast.

• Omelet, with Truffles, [460].
• Fried Whitebait, [301].
• Chicken Livers Sautés au Madère, [767].
• Fried Sweet Potatoes, [993].
• Milan Cake, [1228].

Luncheon.

• Welsh Rarebit, Golden Buck, [295].
• Shoulder of Lamb, Macédoine, [697].
• Macaroni, with Cheese, [954].
• Salmon Salad, [1066].
• Green-gage Pie, [1093].

Dinner.

• Clams, [300].
• Purée of Game à la Destaing, [89].
• Olives. Celery, [290].
• Broiled Soft-shelled Crabs à la Diable, [369].
• Veal Cutlets, St. Cloud, [561].
• Artichokes, Vinaigrette, [902].
• Chicken Fricassé à l’Américaine, [781].
• Cauliflower, Hollandaise, [925], [160].
• Punch à la Française, [1311].
• Roast Woodcock, [871].
• Lettuce and Tomato Salad, [1060].
• Macédoine à la Cavour, [1298].
• Gorgonzolla Cheese.
• Coffee, [1349].

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Monday, September —.

Breakfast.

• Eggs à la Bourguignonne, [411].
• Fish Balls, [347].
• Sausages, with White Wine, [735].
• Hashed Potatoes, with Cream, [1003].
• Baked Apples, [1124].