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

by Alexander Filippini

Dinner.

• Clams, [300].
• Terrapin, [61].
• Radishes, [292]. Lyon Sausage, [286].
• Sheep’s-head au Gratin, [319].
• Saddle of Mutton à la Sevigné, [669].
• Broiled Fresh Mushrooms on Toast, [916].
• Chicken Sauté à la Parmentier, [773].
• French Peas.
• Roast Partridge sur Canapé, [843].
• Celery, Mayonnaise Salad, [1042].
• Baba au Rhum, [1217].
• Coffee, [1349].

---

Friday, January —.

Breakfast.

• Oyster Omelet, [452].
• Pork Andouillettes, [742].
• Mutton Chops, maison d’or, [683].
• Sorrel, with Croûtons, [974].
• French Pancake, [1186].

Luncheon.

• Mussels à la Marinière, [378].
• Duck à l’Américaine, [823].
• String Beans, [947].
• Apple Charlotte, [1167].

Dinner.

• Oysters, [298].
• Bisque of Crabs, [9].
• Celery, [290]. Olives.
• Broiled Pompano, maître d’hôtel, [329].
• Cucumber Salad, [289].
• Tenderloin Piqué à la Bernardi, [523].
• Stuffed Green Peppers, [975].
• Calf’s Head en tortue, [641].
• Roast Quail, [834].
• Watercress Salad, [1072].
• Vanilla Ice-Cream, [1271].
• Lady-Fingers, [1231].
• Coffee, [1349].