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

by Alexander Filippini

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Monday, January —.

Breakfast.

• Omelet, with fine Herbs, [451].
• Lobster Cutlets, Victoria, [366].
• Sausages au Gastronome, [740].
• Carrots and Cream, [927].
• Rice à l’Airolo, [1171].

Luncheon.

• Broiled Sardines on Toast, [403].
• Hamburg Steak, Russian sauce, [526].
• Potatoes à la Hanna, [1012].
• Chicken Salad, [1044].
• Apple Tarts, [1120].

Dinner.

• Clams, [300].
• Brunoise, [2].
• Lyon Sausage, [286]. Olives.
• Smelts au Gratin, [356].
• Stewed Lamb, with Peas, [706].
• Potatoes Soufflées, [1010].
• Croquettes of Sweetbreads, Périgueux, [619].
• String Beans, [946].
• Squash a l’Américaine, [820].
• Barbe de Capucine Salad, [1038].
• Plum Pudding, [1110].
• Coffee, [1349].

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Tuesday, January —.