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

by Alexander Filippini

Breakfast.

• Omelet, with fine Herbs, [451].
• Broiled Deviled Soft-shelled Crabs, [369].
• Hashed Beef au Gratin, [529].
• Fried Oyster-plant, [1021].
• Peach Marmalade, [1331].

Luncheon.

• Broiled Bluefish, maître d’hôtel, [329].
• Tendron of Veal, Nantaise, [633].
• Fried Potatoes, [993].
• Herring Salad, [1074].
• Savarin, [1197].

Dinner.

• Clams, [300].
• Ox-tail à l’Anglaise, [40].
• Watercress, [1072]. Lyons Sausage, [286].
• Matelote of Eels, [332].
• Roast Ham, Champagne sauce, [723].
• Carrots à la Béchamel, [927], [154].
• Venison Chops, Port Wine sauce, [891].
• Sorrel au Gras, [974].
• Roast Squabs on Toast, [816].
• Chicory Salad, [1045].
• English Pudding, [1137].
• Coffee, [1349].

---

Friday, October —.

Breakfast.

• Eggs à la Vanderbilt, [420].
• Broiled Sardines on Toast, [403].
• Lamb Chops à la Robinson, [682].
• Sweet Potatoes, Broiled, [983].
• Preserved Strawberries, [1345].