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

by Alexander Filippini

Luncheon.

• Terrapin à la Newburg, [396], [359].
• Broiled Spring Chicken, with Bacon, [756].
• Sweet Potatoes Soufflées, [1010].
• Timbales à la Schultze, [263].
• Water-melon à la Romero, [1315].

Dinner.

• Clams, [300].
• Consommé Renaissance, [115].
• Olives. Radishes, [292].
• Red-snapper, Egg sauce, [352], [161].
• Fricandeau of Veal, with Sorrel, [577].
• Suprêmes of Chicken à la Bayard, [787].
• Stuffed Tomatoes, [1023].
• Punch à la Cardinal, [1306].
• Roast Canvas-back Duck, [874].
• Fried Hominy, [1035].
• Celery Salad, Mayonnaise, [1042].
• Plum Pudding, [1163].
• English Cheese.
• Coffee, [1349].

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Monday, October —.

Breakfast.

• Eggs au Gratin, [418].
• Fish Balls, [347].
• Stewed Kidneys, with Madeira, [662].
• Potatoes, Julienne, [1013].
• Preserved Cherries, [1347].

Luncheon.

• Scallops, Brestoise, [392].
• Hashed Turkey, with Cream, [804].
• Macaroni au Gratin, [955].
• Apricot Tarts, [1018].