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

by Alexander Filippini

Luncheon.

• Lobster en Chevreuse, [362].
• Chicken, Sauté with Tarragon, [774].
• Broiled Sweet Potatoes, [983].
• Pie à la Martha Washington, [1105].
• Biscuits Glacés, [1286].

Dinner.

• Small Rockaway Oysters, [298].
• Consommé Printanier Royale, [124].
• Celery, [290]. Radishes, [292].
• Bouchées à la Reine, [270].
• Terrapin à la Baltimore, [396].
• Filets Mignons à la Bayard, [509], [231].
• Stuffed Tomatoes, à la Reine, [1024].
• Suprême of Partridge à la Périgueux, [850].
• French Peas, with fresh Butter, [978].
• Stuffed Deviled Lobster, [367].
• Champagne Punch, [1307].
• Canvas-back Ducks, with Currant Jelly, [874], [1326].
• Lettuce and Egg Salad, [1058].
• Nougat Pyramid, [1267].
• Plombière à la Hamilton, [1370].
• Petites Bouchées des Dames à la Mme. Astor, [1238].
• Sweet Macaroons, [1210].
• Lady-fingers, [1231]. Biscuits Richelieu, [1232].
• Coffee, [1349].
• Punch à la Czarina, [1312]—to be served at 10 P. M.

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Thursday, December —.

Breakfast.

• Spanish Omelet, [472].
• Fried Frost-fish, [301].
• Hamburg Steak, Madeira sauce, [526], [185].
• Potatoes, Lyonnaise, [991].
• Prunes à la Général Dufour, [1330].

Luncheon.

• Canapé Lorenzo, [391].
• Broiled Calf’s Liver and Bacon, [584].
• Anchovy Salad, [1037].
• Rice Pudding à l’Orange, [1130].