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

by Alexander Filippini

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Saturday, January —.

Breakfast.

• Eggs à la Finoise, [424].
• Codfish à la Bonne Femme, [345].
• Veal Cutlets en Papillotes, [566].
• Mashed Potatoes au Gratin, [998].
• Milan Cake, [1228].

Luncheon.

• Crabs à la St. Jean, [371].
• Chicken à la Maryland, [785].
• Stewed Tomatoes, [1027].
• Anchovy Salad, [1037].
• Apricot Tarts, [1108].

Dinner.

• Oysters à l’Alexandre Dumas, [299].
• Croûte-au-Pot, [11].
• Thon, [282]. Radishes, [292].
• Fillet of Soles, à la Hollandaise, [317].
• Potatoes à la Parisienne, [986].
• Shoulder of Lamb Rouennaise, [698].
• Spinach, with gravy, [943].
• Sweetbreads à la Béarnaise, [610].
• Roast Squabs, [816].
• Chicory Salad, [1045].
• Omelet Célestine, [477].
• Lemon Water Ice, [1279].
• Coffee, [1349].

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Sunday, January —.