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

by Alexander Filippini

Breakfast.

• Scrambled Eggs, with Asparagus-tops, [406].
• Fried Smelts, Tomato sauce, [301], [205].
• Broiled Lamb Fries, [672].
• Potato Croquettes, [997].
• Corn Fritters, [965].

Luncheon.

• Red-snapper, sauce Hollandaise, [352], [160].
• Stewed Veal, Marengo, [624].
• Spinach, with Eggs, [943].
• Chaussons, [1236].

Dinner.

• Parker Bay Oysters, [298].
• Clear Green Turtle, [18].
• Olives. Watercress, [1072].
• Salmon en Papillotes, [302].
• Tenderloin of Beef à la Chéron, [504].
• Stuffed Peppers, [975].
• Suprême of Grouse à la Périgueux, [850].
• Cardons, with Marrow, [931].
• Roast Chicken au Jus, [755].
• Lettuce and Tomato Salad, [1060].
• Chocolate Ice-cream, [1272].
• Lady-fingers, [1231].
• Coffee, [1349].

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Wednesday, October —.

Breakfast.

• Omelet Raspail, [467].
• Fried Scallops, Tartare sauce, [301], [207].
• Broiled Calf’s Liver and Bacon, [584].
• Stewed Turnips, with Gravy, [967].
• Fresh Pears.