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

by Alexander Filippini

Luncheon.

• Stuffed, Deviled Crabs, [370].
• Hashed Chicken à la Polonaise, [803].
• Lobster Salad à la Plummer, [1062].
• Cherry Pie, [1098].

Dinner.

• Mill Pond Oysters, [298].
• Purée Bretonne, [45].
• Celery, [290]. Olives.
• Broiled Salmon Tails, [308].
• Double Porterhouse Steak, with Marrow, [525], [244].
• Potatoes à la Parisienne, [986].
• Chicken, Sauté à la Bohémienne, [778].
• Brussels Sprouts, [922].
• Roast Partridge, [843].
• Watercress Salad, [1072].
• Indian Pudding, [1145].
• Coffee, [1349].

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Tuesday, November —.

Breakfast.

• Eggs à la Bennett, [447].
• Oysters à la Arthur Sullivan, [1367].
• Hashed Lamb à la Polonaise, [700].
• Baked Potatoes.
• Brioches Fluttes, [1204].

Luncheon.

• Scallops, St. Jean, [371].
• Sausages, Gastronome, [740].
• Cauliflower au Gratin, [926].
• Crême Renversée, [1252].