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

by Alexander Filippini

Breakfast.

• Omelet, with fine Herbs, [451].
• Fried Scallops, Tomato sauce, [301], [205].
• Lamb Steak, with Bacon, [716], [754].
• Potatoes, maître d’hôtel, [985].
• Brioche Condé, [1203].

Luncheon.

• Fried Porgies, Egg sauce, [320], [161].
• Tendron of Veal, Morlaisienne, [635].
• Risotto à la Milanaise, [1017].
• Charlotte Russe, [1261].

Dinner.

• Rockaway Oysters, [298].
• Chicken à la Piémontaise, [63].
• Lyons Sausage, [286]. Olives.
• Smelts à la Toulouse, [354].
• Cromesquis of Chicken à la Reine, [765].
• Stuffed Onions, [970].
• Tenderloin, Piqué à la Portugaise, [517].
• Cardons, with Marrow, [931].
• Roast Grouse, with Watercress, [852].
• Celery Salad, [1042].
• Peach Pudding à la Richelieu, [1150].
• Coffee, [1349].

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Thursday, December —.

Breakfast.

• Eggs à la Vanderbilt, [420].
• Haddock, Cream sauce, [352], [181].
• Broiled Pig’s Feet à la Boston, [730].
• Saratoga Potatoes, [1011].
• German Pancake, [1188].