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

by Alexander Filippini

Breakfast.

• Poached Eggs on Toast, [404].
• Fried Smelts, Tomato sauce, [301], [205].
• Lamb Steak à l’Américaine, [718].
• Potatoes au Gratin, [1004].
• Small Brioches, [1202].

Luncheon.

• Sheep’s-head à la Créole, [339].
• Beefsteak Pie à l’Anglaise, [487].
• Macaroni au Gratin, [955].
• Plum Pie, [1094].

Dinner.

• Little Neck Clams, [300].
• Purée Jackson, [43].
• Olives. Mortadella, [287].
• Bass en Matelote, [332].
• Broiled Tenderloin à la Béarnaise, [492].
• Potatoes à la Windsor, [1008].
• Suprême of Partridge à la Godard, [851].
• French Peas.
• Roast Lamb, Mint sauce, [585], [169].
• Celery Salad, [1042].
• Kümmel Jelly, [1323].
• Sweet Almond Macaroons, [1210].
• Coffee, [1349].

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Wednesday, November —.

Breakfast.

• Omelet, with fine Herbs, [451].
• Fried Blackfish, [301].
• Broiled Porterhouse Steak, [524].
• Sorrel aux Croûtons, [974].
• Preserved Pears, [1341].