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

by Alexander Filippini

Breakfast.

• Omelet Raspail, [467].
• Broiled Bluefish, maître d’hôtel, [329].
• Venison Steak, Currant Jelly, [884].
• Fried Potatoes, [993].
• Crême en Mousse au Maraschino, [1257].

Luncheon.

• Pompano, with White Wine, [342].
• Broiled Chicken, with Bacon, [756].
• Salad à l’Italienne, [1036].
• Charlotte Russe, [1261].

Dinner.

• Massachusetts Bay Oysters, [298].
• Tomato à l’Andalouse, [58].
• Lyons Sausage, [286]. Radishes, [292].
• Lobster à la Newburg, [359].
• Sweetbreads, Soubise, [606].
• Artichoke-bottoms, Florentine, [903].
• Civet of Rabbit à la Parisienne, [888].
• String Beans, [948].
• Punch à la Lorenzo Delmonico, [1303].
• Canvas-back Ducks, Currant Jelly, [874], [1326].
• Celery, Mayonnaise Salad, [1042].
• Cabinet Pudding à la Sadi-Carnot, [1164].
• Gorgonzolla Cheese.
• Coffee, [1349].

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Monday, November —.

Breakfast.

• Eggs au Miroir, [425].
• Porgies à l’Italienne, [337].
• Lamb Chops, with Bacon, [647], [754].
• Potatoes, Duchesse, [1006].
• Rice au Lait d’Amandes, [1170].