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

by Alexander Filippini

Luncheon.

• Oysters en Brochette au Petit Salé, [385].
• Broiled Beefsteak, with Watercress, [524].
• Brussels Sprouts, [922].
• Stewed Lamb à la Parisienne, [708].
• Apple Tarts, [1120].

Dinner.

• Clams, [300].
• Sorrel, with Asparagus tops, [41].
• Lyon Sausage, [286]. Celery, [290].
• Fried Eels, sauce tartare, [301], [207].
• Potatoes, Saratoga, [1011].
• Garnished Sour-krout, [924].
• Salmi of Duck, with olives, [827].
• Celery, with cream, [929].
• Roast Leg of Lamb, [648].
• Lettuce Salad, [1057].
• Pineapple Pudding, [1148].
• Coffee, [1349].

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Sunday, January —.

Breakfast.

• Eggs à la Meyerbeer, [437].
• Veal Kidneys, sauce madère, [662].
• Stuffed Pig’s Feet, [732].
• Potatoes à la Rice, [1007].
• Fried Hominy, [1035].

Luncheon.

• Lobster Croquettes à la Victoria, [365].
• Broiled Grouse, bread sauce, [854], [162].
• Broiled Fresh Mushrooms on Toast, [916].
• Boiled Apple Dumplings, [1127].