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

by Alexander Filippini

Dinner.

• East River Oysters, [298].
• Consommé au Spaghetti, [103].
• Radishes, [292]. Celery, [290].
• Perch au Gratin, [356].
• Tenderloin, Piqué à la Duchesse, [516].
• Cêpes à la Bordelaise, [913].
• Lamb Chops à la Clichy, [684].
• French Peas.
• Partridge, Piqué sur Canapé, [843].
• Escarole Salad, [1055].
• Plum Pudding, [1163].
• Coffee, [1349].

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Saturday, December —.

Breakfast.

• Barley and Cream.
• Eggs à la Chipolata, [442].
• Mutton Chops, Breaded, [643].
• Lima Beans, with Cream, [952].
• Malaga Grapes.

Luncheon.

• Stuffed Oysters à la Mali, [386].
• Breast of Veal à la Milanaise, [596].
• Macédoine Salad, [1063].
• Mince Pie, [1082].

Dinner.

• Little Neck Clams, [300].
• Purée of Partridge à la Destaing, [89].
• Tomatoes, [292]. Olives.
• Boiled Codfish, Oyster sauce, [352].
• Salmi of Pigeons à la Moderne, [870].
• Spinach au Gras, [943].
• Fillet of Venison, Port-wine sauce, [891].
• Succotash, [1022].
• Roast Turkey, [800].
• Lettuce Salad, [1058].
• Almond Cake, Glacé, [1208].
• Coffee, [1349].