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

by Alexander Filippini

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Wednesday, October —.

Breakfast.

• Eggs à la Reine, [438].
• Black Bass, Caper sauce, [352], [651].
• Stewed Calf’s Liver à l’Italienne, [580].
• Stewed Tomatoes, [1027].
• Rice Cake, [1222].

Luncheon.

• Canapé Madison, [269].
• Broiled Lamb Steaks, Purée de Marrons, [716], [131].
• Sweet Potatoes, Hollandaise, [999].
• French Pudding à la Delmonico, [1139].

Dinner.

• Small Rockaway Oysters, [298].
• Consommé Dubourg, [101].
• Olives. Celery, [290].
• Bluefish, Oyster sauce, [352].
• Saddle of Venison, Londonderry sauce, [878], [880].
• Brussels Sprouts, [922].
• Larded Fillet of Beef à la Sevigné, [520].
• Beans Panachées, [950].
• Roast Plover, [865].
• Celery Salad, [1042].
• Charlotte Russe, [1261].
• Coffee, [1349].

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Thursday, October —.