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

by Alexander Filippini

Breakfast.

• Poached Eggs on Anchovy Toast, [404], [280].
• Fish Balls, [347].
• Beef-tongue, Piquante sauce, [533].
• Mashed Potatoes au Gratin, [998].
• Rice and Cream à la Croce, [1296].

Luncheon.

• Oyster Patties, [387].
• Salmi of Ducklings à l’Américaine, [826].
• Sweet Potatoes Soufflées, [1010].
• Cocoanut Pie, [1101].

Dinner.

• Linn Haven Oysters, [298].
• Consommé, Printanier Royale, [124].
• Olives. Watercress, [1072].
• Bass aux fines Herbes, [331].
• Civet of Rabbit à la Française, [887].
• Artichokes, Florentine, [903].
• Lamb Chops, maison d’or, [683].
• Asparagus-tops à la Béchamel, [904], [154].
• Roast Chicken, with Gravy, [755].
• Doucette Salad, [1054].
• Baked Apple Dumplings, [1122].
• Coffee, [1349].

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Tuesday, December —.

Breakfast.

• Omelet, with Cheese, [469].
• Cod’s Tongues à la Poulette, [351].
• Chicken Livers Sautés au Madère, [707].
• Potato Croquettes, [997].
• Preserved Egg-plums, [1343].