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

by Alexander Filippini

Breakfast.

• Eggs à la Bourguignonne, [411].
• Mutton Chops, with Watercress, [647].
• Broiled Bacon, [754].
• Potatoes à la Rice, [1007].
• Apricot Preserves, [1340].

Luncheon.

• Stuffed Oysters à la Mali, [386].
• Chicken Pot-pie, [757].
• Stuffed Cucumbers, [937].
• Cherry Tarts, [1111].

Dinner.

• Keyport Oysters, [298].
• Purée Soubise of White Beans, [92].
• Celery, [290]. Mortadella, [287].
• Perch au Gratin, [356].
• Double Porterhouse Steak à la Bordelaise, [525], [491].
• Fried Egg-plant, [907].
• Salmi of Grouse à la Walter Scott, [856].
• String Beans, [948].
• Roast Lamb, Mint sauce, [1361], [169].
• Lettuce Salad, [1057].
• Pistache Ice-cream, [1275].
• Small Méringues à la Ch. C. Delmonico, [1249].
• Coffee, [1349].

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Sunday, October —.

Breakfast.

• Omelet à l’Espagnole, [472].
• Broiled Kingfish, [329].
• Hashed Turkey à la Crême, [804].
• Succotash, [1022].
• Whipped Cream à la Vanille, [1254].