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

by Alexander Filippini

Luncheon.

• Lobster en Chevreuse, [362].
• Corned Beef and Cabbage, [490].
• Russian Salad, [1065].
• Vanilla Eclairs, [1245].

Dinner.

• Little Neck Clams, [300].
• Frogs à l’Espagnole, [25].
• Tomatoes, [288]. Olives.
• Canapé Lorenzo, [391].
• Suckling Pig, Apple sauce, [720].
• Celery à la Bonne Femme, [928].
• Chicken, Sauté with Tarragon, [774].
• Stuffed Peppers, [975].
• Woodcock sur Canapé, [871].
• Celery, Mayonnaise Salad, [1042].
• Omelet au Rhum, [476].
• Coffee, [1349].

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Sunday, December —.

Breakfast.

• Eggs à la Turque, [439].
• Boned, Broiled Smelts à la Béarnaise, [353].
• Hashed Lamb à la Zingara, [652].
• Turnips, with Gravy, [967].
• Stewed Prunes, [1330].

Luncheon.

• Terrapin à la Baltimore, [396].
• Broiled Grouse à la Pomeroy, [1390].
• Potato Croquettes, [997].
• Timbales à l’Ecossaise, [261].
• Crême en Mousse au Cognac, [1258].