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

by Alexander Filippini

Luncheon.

• Frost Fish à la Toulouse, [354].
• Stewed Veal à la Marengo, [624].
• Fried Sweet Potatoes, [993].
• Peach Tarts, [1106].

Dinner.

• Clams, [300].
• Cream of Artichokes, [72].
• Radishes, [292]. Thon, [282].
• Broiled Haddock, maître d’hôtel, [310].
• Saddle of Venison, Currant-jelly sauce, [878].
• Sorrel au Gras, [974].
• Mutton Chops à la Robinson, [682].
• Stuffed Peppers, [975].
• Roast Partridge, [843].
• Watercress Salad, [1072].
• English Pudding, [1137].
• Coffee, [1349].

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Saturday, November —.

Breakfast.

• Hominy, with Cream, [1034].
• Ham Omelet, [462].
• Stewed Chicken Livers à l’Italienne, [770].
• Mashed Potatoes, [998].
• Preserved Peaches, [1340].

Luncheon.

• Oyster Crabs à la Poulette, [374].
• Chicken Croquettes à la Reine, [758].
• Succotash, [1022].
• Macédoine Salad, [1063].
• Stewed Prunes à la Général Dufour, [1330].