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

by Alexander Filippini

Luncheon.

• Oysters en Brochette, with Bacon, [385].
• Blanquette of Veal, with Green Peas, [551].
• Spinach aux Croûtons, [940].
• Omelet au Rhum, [476].

Dinner.

• Small Rockaway Oysters, [298].
• Sorrel, with Rice, [42].
• Lyons Sausage, [286]. Celery, [290].
• Bluefish à l’Icarienne, [336].
• Amourettes of Lamb, Tomato sauce, [673].
• String Beans au Blanc, [947].
• Beef-tongue à la Milanaise, [538].
• Oyster-plant à la Poulette, [1019].
• Roast Squabs, [816].
• Celery Salad, [1041].
• Baba, Cream à la Vanille, [1218].
• Coffee, [1349].

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Sunday, October —.

Breakfast.

• Green Peas Omelet, [459].
• Broiled White Perch, Anchovy Butter, [329], [146].
• Hashed Turkey à la Béchamel, [802].
• Broiled Tomatoes, [1025].
• Baked Apples, [1124].

Luncheon.

• Broiled Lobster à la Ravigote, [363].
• Chicken Croquettes à l’Ecarlate, [760].
• Fried Sweet Potatoes, [993].
• Timbales à la Schultze, [263].
• Peach Pie, [1092].