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

by Alexander Filippini

Luncheon.

• Crabs à la St. Jean, [371].
• Broiled Quails on Toast, [835].
• Fried Egg-plant, [907].
• Potato Salad, [1073].
• French Pudding à la Delmonico, [1139].

Dinner.

• Mill Pond Oysters, [298].
• Onion Soup, [130].
• Frizzled Celery, [291]. Tomatoes, [288].
• Matelote of Eels, [332].
• Partridge, with Cabbage, [845].
• Sweetbreads Larded à la Financière, [603].
• Brussels Sprouts, [922].
• Roast Lamb, [585].
• Escarole Salad, [1055].
• Omelet Soufflée, [474].
• Coffee, [1349].

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Wednesday, November —.

Breakfast.

• Omelet, Vanderbilt, [471].
• Broiled Sardines on Toast, [403].
• Sausages Gastronome, [740].
• Stewed Tomatoes, [1027].
• Rhein-wine Jelly, [1324].

Luncheon.

• Soles à la Horly, [321].
• Civet of Venison à la Française, [887].
• Lamb-tongue Salad, [1056].
• Eclairs à la Vanille, [1245].