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

by Alexander Filippini

Breakfast.

• Cheese Omelet, [469].
• Fried White Perch, Tartare sauce, [301], [207].
• Beefsteak, with Watercress, [524].
• Fried Sweet Potatoes, [993].
• Pippin Apples and Grapes.

Luncheon.

• Bluefish, Egg sauce, [352], [161].
• Hashed Mutton à la Zingara, [652].
• Corn, Stewed with Butter, [964].
• Timbales à la Schultze, [263].
• Lemon Cream Pie, Méringué, [1102].

Dinner.

• Linn Haven Oysters, [298].
• Tomatoes and Sago, [59].
• Mortadella, [287]. Radishes, [292].
• Crabs, St. Laurent, [372].
• Braised Beef, Flamande, [482].
• Pillau of Chicken à la Créole, [783].
• Artichokes, Florentine, [903].
• Roast Reed-birds, [877].
• Escarole Salad, [1055].
• Sweet Omelet, [475].
• Coffee, [1349].

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Friday, November —.

Breakfast.

• Scrambled Eggs, with Tomatoes, [406].
• Fillet of Soles à la Horly, [321].
• Smoked Beef, with Cream, [486].
• Potato Croquettes, [997].
• Brioche, [1201].