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

by Alexander Filippini

Breakfast.

• Fried Eggs, [412].
• Soles à la Horly, [321].
• Mutton Chops, Soyer, [647].
• Stewed Potatoes, [995].
• Peach Marmalade, [1331].

Luncheon.

• Lobster en Chevreuse, [362].
• Mignon Filets aux Pommes Parisienne, [515].
• Celery à la Bonne Femme, [928].
• Apple Pie, [1083].

Dinner.

• Oysters, [298].
• Chicken, with Leeks, [68].
• Radishes, [292]. Thon, [282].
• Broiled Sea Bass, maître d’hôtel, [326].
• Cucumber Salad, [289].
• Hot Patties à l’Anglaise, [266].
• Braised Noix of Veal, Morlaisienne, [635].
• Stuffed Egg-Plant, [909].
• Roast Chicken, [755].
• Lettuce, and Egg Salad, [1058].
• Charlottes Glacées, [1299].
• Coffee, [1349].

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Wednesday, January —.

Breakfast.

• Eggs à la Tripe, [419].
• Porterhouse Steak, with Watercress, [524].
• Cold Boiled Ham, [722].
• Hashed Potatoes au Gratin, [1004].
• Brioche Fluttes, [1204].