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

by Alexander Filippini

Dinner.

• Clams, [300].
• Vermicelli, [103].
• Olives. Celery, [290].
• Spanish-mackerel à la Toulouse, [354].
• Calf’s-head à la Vinaigrette, [640].
• Stewed Corn, [964].
• Coquilles of Chicken à l’Anglaise, [271].
• Artichokes Sautés, [897].
• Roast Beef, [527].
• Lettuce Salad, [1057].
• Rice à la Condé, [1181].
• Coffee, [1349].

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Wednesday, September —.

Breakfast.

• Eggs au Miroir, [425].
• Boiled Fresh Haddock, Cream sauce, [352], [181].
• Lamb Steak à l’Américaine, [718].
• Stewed Turnips, with Cream, [967].
• Musk-melon.

Luncheon.

• Codfish, Hollandaise sauce, [352], [160].
• Veal Cutlets en Papillotes, [566].
• Spaghetti au Gratin, [961].
• Chocolate Eclairs, [1243].

Dinner.

• Small Rockaway Oysters, [298].
• Consommé Renaissance, [115].
• Radishes, [292]. Anchovies, [284].
• Broiled Soft-shelled Crabs à la Diable, [369].
• Broiled Tenderloin à la Béarnaise, [492].
• Potato Croquettes, [997].
• Spring Lamb Chops à la Clichy, [684].
• Green Peas, [978].
• Roast Capon, [755].
• Romaine Salad, [1064].
• Rice, with Apples, [1169].
• Coffee, [1349].