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

by Alexander Filippini

Luncheon.

• Soft Clams à la Merrill, [389].
• Stuffed Pig’s Feet à la Périgueux, [732].
• Lima Beans, [952].
• Lobster Salad à la Plummer, [1062].
• Charlotte Russe, [1261].

Dinner.

• East River Oysters, [298].
• Purée of Partridge à la Gentilhomme, [90].
• Radishes, [292]. Olives.
• Lobster à la Newburg, [359].
• Epigrammes of Lamb, Macédoine, [689].
• Suprême of Chicken à la Patti, [789].
• Green Peas à l’Anglaise, [978].
• Kirsch Punch, [1305].
• Canvas-back Ducks, [874].
• Lettuce Salad, [1058].
• Plum Pudding, [1163].
• English Cheese.
• Coffee, [1349].

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Monday, November —.

Breakfast.

• Scrambled Eggs, with Asparagus-tops, [406].
• Broiled Bluefish, [329].
• Hashed Lamb à la Polonaise, [700].
• Potatoes, Julienne, [1013].
• Rice à l’Airolo, [1171].

Luncheon.

• Oysters à la Mali, [386].
• Chops, Soyer, [647].
• Potatoes, Duchesse, [1006].
• Carrots, with Cream, [927].
• Pear Pie, [1084].