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

by Alexander Filippini

Luncheon.

• Stuffed Deviled Lobster, [367].
• Vol-au-Vent, Financière, [810].
• Lamb-tongue Salad, [1056].
• Apple Cake, [1211].

Dinner.

• Clams, [300].
• Cream of Lettuce, [87].
• Sardines, [283]. Celery, [290].
• Oysters en Petites Caisses, [275].
• Sweetbreads à la Duxelle, [608].
• Cauliflower, Hollandaise, [923], [160].
• Squabs en Crapaudine, [819].
• Stuffed Cucumbers, [937].
• Roast Canvas-back Ducks, Currant Jelly, [874], [1326].
• Chicory Salad, [1045].
• Vanilla Ice-cream, [1271].
• Biscuits à la Livornaise, [1233].
• Coffee, [1349].

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Friday, December —.

Breakfast.

• Oyster Omelet, [452].
• Broiled Salt Mackerel, [329].
• Lamb Fries, Tomato sauce, [673].
• Fried Potatoes, [993].
• Preserved Raspberries, [1346].

Luncheon.

• Pompano, with fine Herbs, [331].
• Stewed Mutton, with Oyster-plant, [703].
• Potatoes à l’Hollandaise, [999].
• Apple Méringue Pie, [1103].