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

by Alexander Filippini

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Sunday, December —.

Breakfast.

• Spanish Omelet, [472].
• Fried Smelts, Tartare sauce, [301], [207].
• Porterhouse Steak, [524].
• Stewed Potatoes, [995].
• Crême en Mousse au Café, [1253].

Luncheon.

• Soft Clams à la Merrill, [389].
• Breast of Turkey à la Robinson, [807].
• Lobster Salad à la Plummer, [1062].
• Pie à la Martha Washington, [1105].

Dinner.

• Oysters, [298].
• Cream of Celery, [71].
• Radishes, [292]. Mortadella, [287].
• Sheep’s-head, maître d’hôtel, [329].
• Cucumber Salad, [289].
• Chartreuse of Partridge, [849].
• Stuffed Tomatoes, [1023].
• Sweetbreads à la Montglas, [615].
• String Beans, [948].
• Punch à la Cardinal, [1306].
• Saddle of Venison, with Currant Jelly, [878].
• Celery Salad, [1041].
• Neapolitan Ice-cream, [1292].
• Petites Méringues à la Ch. C. Delmonico, [1249].
• Camembert Cheese.
• Coffee, [1349].

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Monday, December —.