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

by Alexander Filippini

Dinner.

• Mill Pond Oysters, [298].
• Cream of Barley, [77].
• Tomatoes, [288]. Caviare, [281].
• Stuffed Deviled Crabs, [370].
• Croustade of Kidneys, with Mushrooms, [680].
• Spinach, with Eggs, [940].
• Broiled Tenderloin and Watercress, [503].
• Stuffed Peppers, [975].
• Roast Grouse, [852].
• Escarole Salad, [1055].
• Kirsch Omelet, [476].
• Coffee, [1349].

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Friday, December —.

Breakfast.

• Scrambled Eggs, with Asparagus-tops, [406].
• Cod’s Tongues, black Butter, [349].
• Hashed Turkey en Bordure, [805].
• Broiled Sweet Potatoes, [983].
• Baked Apples, [1124].

Luncheon.

• Porgies, Tomato sauce, [301], [205].
• Chicken Pot-pie, [757].
• Russian Salad, [1065].
• Madeleine, [1126].

Dinner.

• Oysters, [298].
• Consommé Chatelaine, [128].
• Thon, [282]. Celery, [290].
• Red-snapper, Egg sauce, [352], [161].
• Coquilles of Sweetbreads à la Dreux, [621].
• Salmi of Reed-birds, maison d’or, [867].
• Brussels Sprouts, [922].
• Roast Chicken, [755].
• Lettuce Salad, [1057].
• Baba au Rhum, [1217].
• Coffee, [1349].