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

by Alexander Filippini

Luncheon.

• Clams à la Merrill, [389].
• Stewed Lamb aux Flageolets, [707].
• Oyster-plant, Poulette, [1019].
• Rice and Apples à la Czar, [1173].

Dinner.

• East River Oysters, [298].
• Consommé Garibaldi, [112].
• Olives. Mortadella, [287].
• Codfish, Oyster sauce, [352].
• Leg of Mutton, Bretonne, [650].
• Onions, with Cream, [968].
• Squabs en Compote, [822].
• Cauliflower au Gratin, [926].
• Roast Beef, [527].
• Escarole Salad, [1055].
• Blanc-Manger à la J. Delmonico, [1270].
• Coffee, [1349].

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Tuesday, December —.

Breakfast.

• Eggs à la Meyerbeer, [437].
• Fried Soft-shelled Crabs, [368].
• Tripe à la Lyonnaise, [548].
• Saratoga Potatoes, [1011].
• German Pancake, with Apples, [1189].

Luncheon.

• Lobster à la Newburg, [359].
• Breaded Veal Cutlets, Tomato sauce, [563].
• French Peas.
• Caviare on Toast, [281].
• Cherry Tarts, [1111].