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

by Alexander Filippini

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Saturday, December —.

Breakfast.

• Tomato Omelet à la Provençale, [457].
• Fish Balls, [347].
• Lamb en Brochette à la Dumas, [674].
• Fried Potatoes, [993].
• Brioche à la Condé, [1203].

Luncheon.

• Stuffed Oysters à la Mali, [386].
• Calf’s-head à la Cavour, [638].
• Stuffed Cabbage, [919].
• Potato Salad, [1073].
• Charlotte au Café, [1262].

Dinner.

• Clams, [300].
• Chicken à la Portugaise, [66].
• Watercress, [1072]. Sardines, [283].
• Sheep’s-head, maître d’hôtel, [329].
• Salmi of Ducks, with Turnips, [826].
• Spaghetti Napolitaine, [959].
• Tenderloin, Piqué à la Florentine, [506].
• Roast Red-heads, with Hominy, [876], [1035].
• Celery Salad, [1042].
• Plombière à la Kingman, [1294].
• Coffee, [1349].

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Sunday, December —.