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

by Alexander Filippini

Luncheon.

• Oysters à la Poulette, [383].
• Lamb Chops à la Signora, [681].
• Sweet Potatoes Soufflées, [1010].
• Chicken Salad, [1044].
• Madeleine Printanière, [1227].

Dinner.

• Clams, [300].
• Cream of Asparagus, [70].
• Olives. Radishes, [292].
• Pompano, maître d’hôtel, [329].
• Boiled Turkey à la Baltimore, [799].
• Stewed Lima Beans, [952].
• Filets Mignons aux Gourmets, [508].
• Spinach, with Gravy, [943].
• Roast Canvas-back, Currant Jelly, [874], [1326].
• Celery Salad, [1042].
• Biscuits Tortoni, [1287].
• Coffee, [1349].

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Friday, November —.

Breakfast.

• Tomato Omelet, [456].
• Boiled Halibut, Lobster sauce, [309], [158].
• Lamb Chops, with Bacon, [647], [754].
• Potatoes, Lyonnaise, [991].
• Stewed Apples, [1332].

Luncheon.

• Soft Clams à la Merrill, [389].
• Beefsteak Pie à l’Anglaise, [487].
• Lobster Salad, [1061].
• Lemon Pudding, [1157].