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

by Alexander Filippini

Breakfast.

• Eggs à la Bourguignonne, [411].
• Broiled Frogs, maître d’hôtel, [398].
• Broiled Beefsteak à la Béarnaise, [492].
• Stewed Tomatoes, [1027].
• Buckwheat Cakes, [1183].

Luncheon.

• Smelts, Toulouse, [354].
• Blanquette of Veal, with Peas, [551].
• Chicken Salad, [1044].
• Mince Pie, [1082].

Dinner.

• Blue Point Oysters, [298].
• Cream of Asparagus, [70].
• Radishes, [292]. Celery, [290].
• Bass à la Chambord, [343].
• Chicken Fricassé à la Reine, [780].
• Brussels Sprouts, [922].
• Broiled Tenderloin aux Gourmets, [508].
• Stuffed Egg-plant, [909].
• Punch en Surprise, [1309].
• Roast Grouse à la Sam Ward, [853].
• Chicory Salad, [1045].
• Diplomatic Pudding, [1129].
• Strachino Cheese.
• Coffee, [1349].

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Monday, December —.

Breakfast.

• Omelet, with fine Herbs, [451].
• Minced Beef à la Catalan, [502].
• Sausages à l’Italienne, [737].
• Potatoes, Julienne, [1013].
• Apple Fritters, [1191].