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

by Alexander Filippini

Luncheon.

• Fillet of Soles, maître d’hôtel, [326].
• Hamburg Steak, Russian sauce, [526].
• Spaghetti Napolitaine, [959].
• Lobster Salad, [1061].
• Iced Timbale of Rice, [1175].

Dinner.

• Linn Haven Oysters, [298].
• Bisque of Crabs, [9].
• Cucumbers, [289]. Olives.
• Stuffed Deviled Lobster, [367].
• Curry of Lamb à l’Indienne, [677].
• Cêpes à la Bordelaise, [913].
• Vol-au-Vent Financière, [810].
• Flageolets, [1365].
• Roast Grouse, [852].
• Escarole Salad, [1055].
• Omelet au Kirsch, [476].
• Coffee, [1349].

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Saturday, October —.

Breakfast.

• Hominy and Cream, [1034].
• Scrambled Eggs, with Ham, [408].
• Broiled Porterhouse Steak, [524].
• Lyonnaise Potatoes, [991].
• Wheat Cakes, [1184].

Luncheon.

• Codfish Tongues, Cream sauce, [349], [181].
• Minced Tenderloin, Portugaise, [501].
• Stuffed Peppers, [975].
• Boiled Apple Dumplings, [1127].