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

by Alexander Filippini

Dinner.

• Oysters, [298].
• Sorrel, with Asparagus-tops, [41].
• Celery, [290]. Radishes, [292].
• Boiled Halibut, sauce Hollandaise, [309], [160].
• Tenderloin, Piqué à la Provençale, [518].
• Stewed Tomatoes, [1027].
• Veal Cutlets à la Maréchale, [562].
• Spinach à l’Anglaise, [940].
• Oranges Glacées à la Geo. Renauldt, [1297].
• Roast Quails, [834].
• Lettuce Salad, [1057].
• St. Honoré à la Rose Delmonico, [1212].
• Swiss Cheese.
• Coffee, [1349].

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Monday, December —.

Breakfast.

• Kidney Omelet, [463].
• Broiled Ham, [753].
• Tripe à la Créole, [545].
• Potatoes à la Hanna, [1012].
• Cream Renversée, [1252].

Luncheon.

• Bass, Ravigote sauce, [352], [147].
• Breaded Mutton Chops, Tomato sauce, [643], [205].
• Fried Sweet Potatoes, [993].
• Marcella-wine Jelly à la Castellar, [1325].

Dinner.

• Clams, [300].
• Paysanne, [53].
• Lyons Sausage, [286]. Watercress, [1072].
• Blackfish à la maître d’hôtel, [329].
• Fried Chicken, Cream sauce, [301], [181].
• Brussels Sprouts, [922].
• Breast of Lamb à la Jardinière, [702].
• Macaroni à l’Italienne, [956].
• Roast Teal Ducks, with Hominy, [859], [1035].
• Doucette Salad, [1052].
• Rum Cake, [1229].
• Coffee, [1349].