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

by Alexander Filippini

Dinner.

• Clams, [300].
• Consommé Tapioca, [104].
• Tomatoes, [288]. Celery, [290].
• Sheep’s-head à la Créole, [339].
• Sweetbreads, Piqués à la Financière, [603].
• Fillet of Venison, Currant-jelly sauce, [884].
• Spinach, with Gravy, [943].
• Roast Lamb, [585].
• Celery Salad, [1041].
• Méringues Panachées, [1302].
• Coffee, [1349].

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Wednesday, November —.

Breakfast.

• Plain Omelet, [450].
• Broiled Haddock, Anchovy Butter, [310], [146].
• Pig’s Feet à la Boston, [730].
• Stewed Potatoes, [995].
• Waffles, with Sugar, [1196].

Luncheon.

• Broiled Smelts, Béarnaise sauce, [353].
• Beefsteak Pie à l’Américaine, [488].
• Macaroni au Gratin, [955].
• Mille-feuilles, [1223].

Dinner.

• Small Rockaway Oysters, [298].
• Cream of Game, [83].
• Radishes, [288]. Olives.
• Bass à la Chambord, [343].
• Escalops of Veal à l’Italienne, [572].
• Corn, Sauté with Butter, [964].
• Squabs en Crapaudine, [819].
• Stuffed Tomatoes, [1023].
• Roast Grouse sur Canapé, [852].
• Chicory Salad, [1045].
• Fritters Soufflées à la Vanille, [1192].
• Coffee, [1349].