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

by Alexander Filippini

Dinner.

• Blue Point Oysters, [298].
• Gumbo, with Frogs, [23].
• Celery, [290]. Sardines, [283].
• Sole à la Joinville, [322].
• Sweetbreads à la Duxelle, [608].
• Potato Croquettes, [997].
• Lamb Chops, maison d’or, [683].
• String Beans, [948].
• Roast Red-heads, [876].
• Escarole Salad, [1055].
• Orange Pudding, [1158].
• Coffee, [1349].

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Friday, November —.

Breakfast.

• Sardine Omelet, [468].
• Broiled Codfish à l’Hollandaise, [329], [160].
• Tripe à la Lyonnaise, [548].
• Broiled Sweet Potatoes, [983].
• Jamaica-rum Jelly, [1320].

Luncheon.

• Oyster Patties, [387].
• Porterhouse Steak, with Watercress, [524].
• Hashed Potatoes au Gratin, [1004].
• Lobster Salad, [1061].
• Iced Timbale of Rice, [1175].

Dinner.

• Clams, [300].
• Cream of Barley, [77].
• Radishes, [292]. Mortadella, [287].
• Haddock, Cream sauce, [352], [181].
• Suprême of Partridge à la Rothschild, [790].
• Stuffed Peppers, [975].
• Ballotin of Lamb, with Peas, [675].
• Roast Loin of Venison, Currant-jelly sauce, [878].
• Lettuce Salad, [1059].
• Omelet Célestine, [477].
• Coffee, [1349].