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

by Alexander Filippini

Breakfast.

• Sausage Omelet, [465].
• Fried Smelts, tartare sauce, [301], [207].
• Kidneys, stewed with Madeira, [662].
• Potatoes, maître d’hôtel, [985].
• Preserved Peaches, [1340].

Luncheon.

• Stuffed Clams, [376].
• Curry of Lamb à l’Indienne, [677].
• Spaghetti au Gratin, [961].
• Chicken Salad, [1044].
• Apple Pie, meringué, [1103].

Dinner.

• Oysters, [298].
• Consommé Deslignac, [108].
• Celery, [290]. Olives.
• Bass aux Fines Herbs, [323].
• Suprême of Chicken à la Toulouse, [786].
• Brussels Sprouts, [922].
• Antelope Steak, purée of Chestnuts, [890], [882].
• Potatoes à la Bignon, [1001].
• Kirsch Punch, [1305].
• Roast Beef, [527].
• Escarole Salad, [1055].
• Diplomatic Pudding, [1129].
• Gorgonzolla Cheese.
• Coffee, [1349].

---

Monday, January —.

Breakfast.

• Eggs à l’Aurore, [444].
• Mackerel aux Fines Herbes, [331].
• Minced Beef à la Provençale, [500].
• Sweet Potatoes Soufflées, [1010].
• Corn Fritters, [965].