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

by Alexander Filippini

Dinner.

• Clams, [300].
• Consommé Napolitaine, [127].
• Radishes, [292]. Caviare, [281].
• Haddock, Cream sauce, [352], [181].
• Mignons Filets, with Marrow, [510].
• Fried Egg-plant, [907].
• Duck à la Rouennaise, [825].
• Celery, with Cream, [929].
• Roast Lamb, Mint sauce, [585], [169].
• Chicory Salad, [1045].
• Biscuits Tortoni, [1287].
• Coffee, [1349].

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Sunday, December —.

Breakfast.

• Eggs à la Hyde, [448].
• Fried Frogs’ Legs, Tomato sauce, [400], [205].
• Hashed Chicken, with Cream, [804].
• Fried Oyster-plant, [1021].
• Rice à la Condé, [1181].

Luncheon.

• Stewed Terrapin à la Maryland, [397].
• Broiled Red-head Ducks, Currant Jelly, [876], [1326].
• Risotto à la Milanaise, [1017].
• Japanese Salad, [1075].
• Raspberry Tarts, [1118].

Dinner.

• Small Rockaway Oysters, [298].
• Chicken, with Leeks, [68].
• Celery, [290]. Olives.
• Stuffed Deviled Lobster, [367].
• Salmi of Woodcock à la Gastronome, [842].
• French Peas.
• Sweetbreads à la Soubise, [606].
• Tomatoes à la Bock, [1026].
• Punch à la Lorenzo Delmonico, [1303].
• Roast Grouse à la Sam Ward, [853].
• Celery, Mayonnaise Salad, [1042].
• Macédoine à la Cavour, [1298].
• Biscuits Ambroisienne, [1234].
• Camembert Cheese.
• Coffee, [1349].