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

by Alexander Filippini

Breakfast.

• Hominy and Cream, [1034].
• Ham and Eggs, [412], [753].
• Broiled Deviled Mutton Kidneys, [715].
• Fried Potatoes, [993].
• Baked Apples, [1124].

Luncheon.

• Mussels à la Marinière, [378].
• Garnished Sourkrout, [924].
• Beef Salad, [1039].
• Jamaica-rum Jelly, [1320].
• Gingerbread, [1213].

Dinner.

• Cherry-stone Oysters, [298].
• Menestra, [36].
• Olives. Tomatoes, [288].
• Lobster Croquettes, sauce Aurore, [365], [182].
• Mignons Filets, Bohémienne, [513].
• Macaroni à l’Italienne, [956].
• Chicken Vol-au-Vent, with Mushrooms, [812].
• French Peas.
• Roast Quails, [834].
• Escarole Salad, [1055].
• Baba au Madère, [1217].
• Coffee, [1349].

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Sunday, December —.

Breakfast.

• Omelet Raspail, [467].
• Halibut Steaks, maître d’hôtel, [310].
• Minced Beef à l’Ecarlate, [500], [247].
• Sweet Potatoes, Hollandaise, [999].
• Apricot Preserves, [1340].