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

by Alexander Filippini

Luncheon.

• Boiled Skate, cream sauce, [325], [181].
• Stewed Calf’s Liver à l’Alsacienne, [582].
• Oyster-Plant Poulette, [1019].
• Lobster Salad à la Plummer, [1062].
• Vermicelli Pudding, [1142].

Dinner.

• Oysters, [298].
• Cream of Asparagus, [70].
• Celery, [290]. Thon, [282].
• Smelts à la Toulouse, [354].
• Braised Beef à la Flamande, [482].
• Artichokes à la Florentine, [903].
• Chicken Sauté à la Marengo, [771].
• French Peas.
• Roast Quail, with Watercress, [834].
• Lettuce Salad, [1057].
• Pie à la Martha Washington, [1105].
• Coffee, [1349].

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Saturday, January —.

Breakfast.

• Ham Omelet, [462].
• Boiled Halibut, butter sauce, [309], [157].
• Chicken Livers, with Bacon, [769].
• Sweet Potatoes Soufflées, [1010].
• Corn Fritters, [965].

Luncheon.

• Stuffed Oysters à la Mali, [386].
• Chicken Pot-pie, [757].
• Anchovy Salad, [1037].
• Diplomatic Pudding, [1129].