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

by Alexander Filippini

Dinner.

• Oysters, [298].
• Cream of Sorrel, Fermière, [81].
• Mortadella, [287]. Radishes, [292].
• Clams, Marinière, [377].
• Chicken Croquettes, with Green Peas, [758].
• Stuffed Artichokes, [901].
• Broiled Tenderloin à la Stanton, [1388].
• Succotash, [1022].
• Roast Grouse, [852].
• Celery Salad, [1041].
• Méringues à l’Helvétienne, [1251].
• Coffee, [1349].

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Friday, October —.

Breakfast.

• Omelet à la Vanderbilt, [471].
• Boiled Codfish, black Butter, [352], [159].
• Brochette of Lamb à la Dumas, [674].
• Green Corn, Sauté au Beurre, [964].
• Preserved Peaches, [1340].

Luncheon.

• Canapé Lorenzo, [391].
• Minced Beef à la Portugaise, [501].
• Fried Sweet Potatoes, [993].
• Anchovy Salad, [1037].
• Pumpkin Pie, [1099].

Dinner.

• Clams, [300].
• Oyster Soup, [26].
• Olives. Lyons Sausage, [286].
• Pompano, maître d’hôtel, [329].
• Sweetbreads, with Spinach, [607].
• Saddle of Venison, Currant Jelly, [878].
• Stuffed Cucumbers, [937].
• Roast Beef, [527].
• Chicory Salad, [1046].
• Rice au Lait d’Amande, [1170].
• Coffee, [1349].