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

by Alexander Filippini

Luncheon.

• Oysters à la Pompadour, [384].
• Brochette of Lamb, with Bacon, [674], [754].
• Macaroni à la Crême, [954].
• Herring Salad, [1074].
• Blackberry Tarts, [1119].

Dinner.

• Small Blue Point Oysters, [298].
• Printanier Colbert, [121].
• Mortadella, [287]. Radishes, [292].
• Fried Smelts, sauce Tartare, [301], [207].
• Breast of Turkey, Celery Sauce, [806], [200].
• String Beans, with Cream, [946].
• Croquettes of Sweetbreads, Béarnaise, [619], [166].
• Brussels Sprouts, [922].
• Roast Grouse, [852].
• Escarole Salad, [1055].
• Indian Pudding, [1145].
• Coffee, [1349].

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Tuesday, September —.

Breakfast.

• Tomato Omelet, [456].
• Broiled Bluefish, [329].
• Hashed Turkey en Bordure, [805].
• Potatoes en Paille, [1014].
• Stewed Rhubarb, [1112].

Luncheon.

• Broiled Lobster à la Diable, [364].
• Stewed Mutton, Solferino, [656].
• Stuffed Peppers, [975].
• French Pudding à la Delmonico, [1139].