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

by Alexander Filippini

Breakfast.

• Smoked Beef Omelet, [461].
• Stewed Oysters à la Baltimore, [388].
• Broiled Lamb Chops, with Bacon, [647], [754].
• Potatoes en Paille, [1014].
• Preserved Strawberries, [1345].

Luncheon.

• Scallops Brestoise, [392].
• Soles à la Horly, [321].
• Blanquette of Veal, with Nouilles, [552].
• Oyster-plant à la Poulette, [1019].
• Lobster Salad à la Plummer, [1062].
• Rice and Cream à la Croce, [1296].

Dinner.

• Chincoteague Oysters, [298].
• Green Turtle, [16].
• Anchovies, [284]. Watercress, [1072].
• Boned Deviled Smelts, sauce Tartare, [353], [207].
• Boiled Turkey à l’Anglaise, [795].
• French Peas.
• Tenderloin à la Hussard, [519].
• Stuffed Onions, [970].
• Roast Saddle of Venison, [878].
• Romaine Salad, [1064].
• Omelet Soufflée, [474].
• Coffee, [1349].

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CHRISTMAS.
Wednesday, December —.

Breakfast.

• Eggs à l’Aurore, [444].
• Broiled Salt Mackerel, [329].
• Porterhouse Steak, [524]. Potatoes, Château, [1009].
• Crême en Mousse au Maraschino, [1257].