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

by Alexander Filippini

Luncheon.

• Frogs à la Poulette, [399].
• Chicken Pot-pie, [757].
• Mushrooms, Stewed with Cream, [915].
• Gooseberry Pie, [1091].

Dinner.

• East River Oysters, [298].
• Ox-tail à l’Ecossaise, [39].
• Celery, [290]. Mortadella, [287].
• Haddock with White Wine, [342].
• Boiled Turkey, Egg sauce, [798].
• Fried Egg-plant, [907].
• Sweetbreads à la Colbert, [617].
• String Beans, [948].
• Roast Woodcock, [871].
• Watercress Salad, [1072].
• Baked Apple Dumplings, [1122].
• Coffee, [1349].

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Friday, September —.

Breakfast.

• Crab Omelet, [455].
• Broiled Fresh Mackerel, maître d’hôtel, [329].
• Tripe à la Poulette, [546].
• Baked Sweet Potatoes.
• Crême en Mousse au Café, [1253].

Luncheon.

• Fried Soft-shelled Crabs, [368].
• Corned Beef with Kale-sprouts, [490].
• Lobster Salad, [1061].
• Rum Omelet, [476].