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

by Alexander Filippini

Breakfast.

• Eggs, with brown Butter, [414].
• Fried Smelts, Tomato sauce, [301], [205].
• Minced Veal à la Biscaënne, [576].
• Potatoes, Duchesse, [1006].
• Stewed Prunes à la Dufour, [1330].

Luncheon.

• Red-snapper à l’Hollandaise, [317].
• Gibelotte of Hare, [894].
• Sorrel au Gras, [974].
• Cherry Tarts, [1111].

Dinner.

• Rockaway Oysters, [298].
• Giblets, with Rice, [19].
• Celery, [290]. Bologna Sausage, [286].
• Broiled Salmon, maître d’hôtel, [308].
• Mignons Filets à la Béarnaise, [509], [166].
• Succotash, [1022].
• Game Croquettes, Madeira-wine sauce, [833], [185].
• Tomatoes à la Bock, [1026].
• Roast Quails, [834].
• Escarole Salad, [1055].
• Fritters Soufflées à la Vanille, [1192].
• Coffee, [1349].

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Sunday, November —.

Breakfast.

• Omelet à la Vanderbilt, [471].
• Picked-up Codfish, [346].
• Corned Beef Hash au Gratin, [529].
• Baked Potatoes.
• Crême Renversée, [1252].