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

by Alexander Filippini

Luncheon.

• Haddock, with White Wine, [342].
• Veal Cutlets à la Milanaise, [563].
• Crab Salad, [1047].
• Savarin à l’Anglaise, [1199].

Dinner.

• Shrewsbury Oysters, [298].
• Clear Green Turtle, [18].
• Radishes, [292]. Thon, [282].
• Broiled Deviled Lobster, [364].
• Calf’s-head à la Vinaigrette, [640].
• Spinach à la Vieille Mode, [941].
• Suprême of Partridge à la Richelieu, [858].
• Brussels Sprouts, [922].
• Red-head Ducks, with Hominy, [876], [1035].
• Lettuce Salad, [1057].
• Pudding à la Porfirio Diaz, [1135].
• Coffee, [1349].

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Wednesday, December —.

Breakfast.

• Scrambled Eggs, with Mushrooms, [405].
• Oysters en Brochette au Petit Salé, [385].
• Mutton Hash au Gratin, [653].
• Stewed Corn, [964].
• French Pancake, [1186].

Luncheon.

• Matelote of Eels, [332].
• Curry of Chicken à l’Indienne, [792].
• Cauliflower, with Butter, [925].
• Omelet Soufflée, [474].