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

by Alexander Filippini

Breakfast.

• Omelet à l’Espagnole, [472].
• Broiled Pompano, [329].
• Pork Chops, sauce Robert, [746].
• Broiled Sweet Potatoes, [983].
• Corn Fritters, [965].

Luncheon.

• Stuffed Deviled Clams, [376].
• Tendron of Veal, Purée of Lentils, [633], [88].
• Cauliflower au Gratin, [926].
• Crab Salad, [1047].
• Omelet au Kirsch, [476].

Dinner.

• Clams, [300].
• Fish Chowder, [12].
• Cucumbers, [289]. Olives.
• Fresh Mackerel en Papillotes, [330].
• Cutlets of Venison, Port Wine sauce, [891].
• Stuffed Tomatoes, [1023].
• Suprême of Chicken à la Rothschild, [790].
• Succotash, [1022].
• Roast Loin of Veal, [585].
• Chicory Salad, [1045].
• Fruit Pudding, [1161].
• Coffee, [1349].

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Saturday, September —.

Breakfast.

• Eggs à la Chipolata, [442].
• Broiled Sardines on Toast, [403].
• Hashed Mutton à la Zingara, [652].
• Stewed Carrots, [927].
• Preserved Cherries, [1347].