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

by Alexander Filippini

Dinner.

• East River Oysters, [298].
• Printanier Grénat, [51].
• Thon, [282]. Celery, [290].
• Fried Porgies, Tartare sauce, [301], [207].
• Croquettes of Lamb, à la Patti, [679].
• Stewed Carrots, with Cream, [927].
• Ballotin of Squab à l’Italienne, [818].
• Mushrooms on Toast, [916].
• Roast Reed-birds, [877].
• Romaine Salad, [1064].
• Apples with Rice à la Czar, [1173].
• Coffee, [1349].

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Wednesday, October —.

Breakfast.

• Scrambled Eggs à la Chicorée, [409].
• Codfish Tongues, brown Butter, [349].
• Hashed Lamb à la Polonaise, [700].
• Sorrel, with Gravy, [974].
• Preserved Raspberries, [1346].

Luncheon.

• Red-snapper, Egg sauce, [352], [161].
• Curry of Chicken à l’Indienne, [792].
• Fried Sweet Potatoes, [993].
• Green-gage Pie, [1093].

Dinner.

• Clams, [300].
• Giblets à l’Anglaise, [22].
• Radishes, [292]. Olives.
• Salmon, Anchovy Butter, [303], [146].
• Lamb Chops, maison d’or, [683].
• Stewed Tomatoes, [1027].
• Venison Steak, Londonderry sauce, [880].
• Celery, with Cream, [929].
• Roast Capon, [755].
• Watercress Salad, [1072].
• Omelet Célestine, [477].
• Coffee, [1349].