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

by Alexander Filippini

Breakfast.

• Cheese Omelet, [469].
• Fried Soft-shelled Crabs, [368].
• Sausage à l’Italienne, [737].
• Potatoes, Sautées au Beurre, [994].
• Stewed Prunes, [1330].

Luncheon.

• Smelts à la Joinville, [322].
• Stewed Mutton, Portugaise, [658].
• Russian Salad, [1065].
• Allumettes, [1205].

Dinner.

• Clams, [300].
• Pot-au-Feu, [54].
• Radishes, [292]. Olives.
• Bass à la Chambord, [343].
• Tenderloin, Piqué à la Sevigné, [520].
• Succotash, [1022].
• Veal Cutlets à la Milanaise, [563].
• Asparagus-tops, Hollandaise, [904].
• Roasted Plovers, [865].
• Barbe de Capucine Salad, [1038].
• Chocolate Pudding, [1146].
• Coffee, [1349].

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Saturday, October —.

Breakfast.

• Fried Eggs, [412].
• Boiled Halibut, sauce Hollandaise, [309], [160].
• Broiled Deviled Beefsteak, [524].
• Potatoes, Parisienne, [986].
• Stewed Quinces, [1338].