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

by Alexander Filippini

Breakfast.

• Omelet, with Asparagus-tops, [458].
• Boned Broiled Smelts, Béarnaise, [353].
• Corned Beef Hash à l’Américaine, [529].
• Stewed Carrots and Cream, [927].
• Preserved Plums, [1343].

Luncheon.

• Stuffed Deviled Lobster, [367].
• Squabs à la Chipolata, [821].
• Cauliflower, Vinaigrette, [1040].
• Charlottes Panachées, [1300].

Dinner.

• Oysters, [298].
• Purée of Partridge à la Destaing, [89].
• Celery, [290]. Lyons Sausage, [286].
• Broiled Spanish-mackerel, maître d’hôtel, [329].
• Mutton Chops à la Robinson, [682].
• Potato Croquettes, [997].
• Sweetbreads à la Pompadour, [618].
• Tomatoes à la Bock, [1026].
• Roast Chicken, [755].
• Watercress Salad, [1072].
• Tapioca Pudding, [1141].
• Coffee, [1349].

---

Thursday, October —.

Breakfast.

• Eggs à la Bonne Femme, [432].
• Fried Black-bass, [320].
• Veal Cutlets à la Philadelphia, [565].
• Fried Potatoes, [993].
• Rice à la Française, [1180].