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

by Alexander Filippini

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Friday, November —.

Breakfast.

• Omelet, Mexicaine, [473].
• Fried Perch, [320].
• Veal Cutlets, Pagasqui, [560].
• Potatoes en Paille, [1014].
• Buckwheat Cakes, [1183].

Luncheon.

• Fillet of Sole à la Vénitienne, [338].
• Shoulder of Lamb, Jardinière, [696].
• Stuffed Lettuce, [953].
• Iced Timbale of Rice, [1175].

Dinner.

• Oysters, [298].
• Clam Chowder, [13].
• Radishes, [292]. Thon, [282].
• Boiled Halibut, Shrimp sauce, [309], [178].
• Beef-tongue à la Gendarme, [532].
• Spinach, with Croûtons, [940].
• Chicken, Sauté with Tarragon, [774].
• Stewed Tomatoes, [1027].
• Roast Woodcock, [871].
• Tomato Salad, [1070].
• Baked Apple Dumplings, [1122].
• Coffee, [1349].

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Saturday, November —.