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

by Alexander Filippini

Dinner.

• Oak Island Oysters, [298].
• Mulligatawney à la Delmonico, [35].
• Caviare, [281]. Radishes, [292].
• Frogs à l’Espagnole, [401].
• Fillet of Hare, sauce Poivrade, [895].
• French Peas.
• Chicken Croquettes à la Périgueux, [759].
• Stuffed Egg-plant, [909].
• Broiled Red-heads, Currant Jelly, [876], [1326].
• Lettuce Salad, [1057].
• Apple Pudding à l’Helvétienne, [1152].
• Coffee, [1349].

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Thursday, November —.

Breakfast.

• Eggs à l’Aurore, [444].
• Fish Balls, [347].
• Calf’s-head à la Vinaigrette, [640].
• Hashed Potatoes, with Cream, [1003].
• Peach Marmalade, [1331].

Luncheon.

• Broiled Salmon Steaks, Anchovy Butter, [310], [146].
• Tripe à la Créole, [545].
• Spaghetti au Gratin, [961].
• Hot Savarin, [1198].

Dinner.

• Clams, [300].
• Chicken à la Richmond, [62].
• Celery, [290]. Lyons Sausage, [286].
• Sheep’s-head, with fine Herbs, [331].
• Tenderloin of Beef, Piqué aux Cêpes, [496].
• Succotash, [1022].
• Sweetbreads à la Pompadour, [618].
• Stuffed Peppers, [975].
• Roast Quails, with Watercress, [834].
• Celery Salad, [1041].
• Pound Cake, Glacé, [1193].
• Coffee, [1349].