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

by Alexander Filippini

Breakfast.

• Eggs à la Paysanne, [433].
• Tripe à la Lyonnaise, [548].
• Mignons Filets à la Provençale, [509], [518].
• Hashed Potatoes au Gratin, [1004].
• Wheat Cakes, [1184].

Luncheon.

• Lobster Croquettes à la Victoria, [365], [208].
• Stewed Beef à la Dufour, [541].
• Timbales Lagardère, [809].
• Boiled Apricot Dumplings, [1126].

Dinner.

• Sound Oysters, [298].
• Cream of Chicken, [82].
• Radishes, [292]. Bologna Sausage, [286].
• Frogs à la Poulette, [399].
• Pillau of Chicken à la Turque, [782].
• Stewed Corn, [963].
• Broiled Partridge, with Bacon, [844], [754].
• Spaghetti à l’Italienne, [960].
• Roast Saddle of Mutton, [664].
• Escarole Salad, [1055].
• Cabinet Pudding à la Sadi-Carnot, [1164].
• Coffee, [1349].

---

Friday, December —.

Breakfast.

• Omelet Mexicaine, [473].
• Fried Black-bass, [301].
• Sausages à l’Anglaise, [736].
• Saratoga Potatoes, [1011].
• Peach Marmalade, [1331].