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

by Alexander Filippini

Breakfast.

• Eggs à la Bennett, [447].
• Fried Smelts, Colbert sauce, [301], [190].
• Country Sausages à l’Anglaise, [736].
• Beet-roots, with cream, [912].
• Stewed Quinces, [1338].

Luncheon.

• Stuffed Lobster à la Diable, [367].
• Stewed Veal, Solferino, [628].
• Fried Egg-plant, [907].
• Tongue Salad, [1056].
• Caramel Pudding, [1166].

Dinner.

• Oysters, [298].
• Bouille-à-Baisse, [1].
• Olives. Sardines, [283].
• Bass à la Vénitienne, [338].
• Beef Tongue à la Chipolata, [532], [232].
• Stuffed Green Peppers, [975].
• Pigeon Cutlets à la Victoria, [815].
• Potatoes à la Windsor, [1008].
• Saddle of Antelope, Cranberry sauce, [878], [1329].
• Celery Salad, [1041].
• Chocolate Ice-Cream, [1272].
• Vanilla Eclairs, [1245].
• Coffee, [1349].

---

Saturday, January —.

Breakfast.

• Cheese Omelet, [469].
• Broiled Spanish-Mackerel, [329].
• Breaded Veal Cutlets, tomato sauce, [563].
• Broiled Bacon, [754].
• Rice au Lait d’Amandes, [1170].