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

by Alexander Filippini

Breakfast.

• Poached Eggs on Toast, [404].
• Oysters en Brochette, with Bacon, [385].
• Minced Beef à la Catalan, [502].
• Stewed Potatoes, [995].
• Milan Cake, [1228].

Luncheon.

• Codfish à la Provençale, [352], [642].
• Hashed Chicken, with Cream, [804].
• Herring Salad, [1074].
• Kirsch Jelly, [1319].

Dinner.

• Clams, [300].
• Cream of Celery à l’Espagnole, [86].
• Tomatoes, [288]. Olives.
• Crawfish, Bordelaise, [360].
• Lamb Chops à la Robinson, [682].
• Corn, Stewed with Cream, [963].
• Curry of Chicken à l’Espagnole, [793].
• Oyster-plant à la Poulette, [1019].
• Roast Partridges, [843].
• Cauliflower Salad, [1040].
• Nelson Pudding, [1155].
• Coffee, [1349].

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Thursday, September —.

Breakfast.

• Scrambled Eggs, with Tomatoes, [406].
• Fried Eels, [335].
• Broiled Calf’s Liver and Bacon, [584].
• Potatoes à l’Hollandaise, [999].
• Peaches and Cream.