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

by Alexander Filippini

Dinner.

• Clams, [300].
• Purée Parmentier, [44].
• Watercress, [1072]. Mortadella, [1087].
• Frogs à l’Espagnole, [401].
• Broiled Tenderloin à la Trianon, [507].
• French Peas.
• Sweetbreads à la Duxelle, [608].
• Lima Beans, [952].
• Roast Grouse sur Canapé, [852].
• Doucette and Beet-root Salad, [1053].
• Bread Pudding, [1132].
• Coffee, [1349].

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Thursday, December —.

Breakfast.

• Omelet, with Peas, [459].
• Broiled Sardines on Toast, [403].
• Broiled Venison Steak, Currant Jelly, [884].
• Potatoes, Hollandaise, [999].
• Stewed Prunes à la Dufour, [1330].

Luncheon.

• Flounders, maître d’hôtel, [329].
• Beefsteak Pie à l’Américaine, [488].
• Stuffed Cabbage, [919].
• Green-gage Pie, [1093].

Dinner.

• Doxie Rockaway Oysters, [298].
• Consommé Impérial, [111].
• Olives. Celery, [290].
• Red-snapper à l’Icarienne, [336].
• Croquettes of Lamb, Béarnaise sauce, [679], [166].
• Turban of Chicken à la Cleveland, [791].
• Peas, with Cream, [980].
• Foies-Gras en Bellevue.
• Woodcock sur Canapé, [871].
• Celery, [1041].
• Apple Charlotte, [1167].
• Coffee, [1349].