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

by Alexander Filippini

Dinner.

• Clams, [300].
• Purée Faubonne, [46].
• Olives. Radishes, [292].
• Sheep’s-head, Egg sauce, [352], [161].
• Pork Chops, Apple sauce, [748].
• Beans Panachées, [950].
• Chicken Croquettes à la Périgordine, [761].
• Green Peas, [978].
• Roast Leg of Mutton, [648].
• Celery Salad, [1041].
• Lemon Ice-cream, [1278].
• Pithiviers Cake, [1225].
• Coffee, [1349].

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Saturday, September —.

Breakfast.

• Eggs à la Tripe, [419].
• Broiled Fresh Perch, [314].
• Mutton Kidneys, Sautés à l’Italienne, [663].
• Potatoes Duchesse, [1006].
• French Pancake, [1186].

Luncheon.

• Pompano, with Sorrel, [327].
• Broiled Sirloin Steaks à la Bordelaise, [491].
• Spaghetti à l’Italienne, [663].
• Strawberry Tarts, [1117].

Dinner.

• Little Neck Clams, [300].
• Consommé à l’Anglaise, [119].
• Tomatoes, [288]. Lyons Sausage, [286].
• Porgies aux fines Herbes, [315].
• Sweetbreads en Petites Caisses, [274].
• Stuffed Egg-plant, [909].
• Squabs en Crapaudine, [819].
• Green Peas à la Française, [977].
• Roast Saddle of Venison, [878].
• Chicory Salad, [1045].
• Indian Pudding, [1145].
• Coffee, [1349].