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

by Alexander Filippini

Luncheon.

• Broiled Boned Smelts, à la Béarnaise, [353].
• Braised Beef, Russian sauce, [485].
• Lima Beans, [952].
• Apricot Tarts, [1335].

Dinner.

• Cherry Stone Oysters, [298].
• Jardinière, [28].
• Celery, [290]. Mortadella, [287].
• Kennebec Salmon à l’Irlandaise, [307].
• Minced Veal à la Catalan, [575].
• Potatoes Hollandaise, [999].
• Salmi of Snipe à la Florentine, [857].
• Spinach, with Eggs, [940].
• Roast Goose, Apple sauce, [808], [168].
• Tomato Salad, [1070].
• Charlotte Russe, [1261].
• Coffee, [1349].

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Sunday, September —.

Breakfast.

• Hominy and Cream, [1034].
• Boiled Eggs.
• Broiled Deviled Soft-shelled Crabs, [369].
• Lamb Chops, Breaded, [643].
• Potatoes, maître d’hôtel, [985].
• Brioche, [1201].

Luncheon.

• Crabs à la St. Jean, [371].
• Broiled Turkey Legs à la Diable, [766].
• Stewed Green Corn, [964].
• Japanese Salad, [1075].
• Apple Fritters, [1191].