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

by Alexander Filippini

Luncheon.

• White Porgies, with Fine Herbs, [315].
• Ragout of Veal à la Chasseur, [632].
• Cauliflower à l’Hollandaise, [925], [160].
• Mince Pie, [1082].

Dinner.

• Oysters, [298].
• Purée Mongole, [50].
• Olives. Celery, [290].
• Striped Bass, with White Wine, [342].
• Brisotin of Veal à l’Ecarlate, [555].
• Lima Beans, [952].
• Lamb Sweetbreads en Caisses, [274].
• Artichoke-bottoms, Florentine, [903].
• Roast Grouse sur Canapé, [852].
• Watercress Salad, [1072].
• Peach Pudding, [1150].
• Coffee, [1349].

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Wednesday, October —.

Breakfast.

• Omelet à la Provençale, [457].
• Codfish à l’Hollandaise, [352], [160].
• Corned Beef Hash à la Zingara, [530].
• Saratoga Potatoes, [1011].
• Fresh Pears.

Luncheon.

• Crabs à la St. Laurent, [372].
• Blanquette of Veal à la Reine, [550].
• Fried Sweet Potatoes, [993].
• Apple Cake, [1211].