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

by Alexander Filippini

Dinner.

• Oysters, [298].
• Chicken à la Hollandaise, [64].
• Celery, [290]. Radishes, [292].
• Red Snapper à la Créole, [339].
• Beef Braised à l’Orsini, [481].
• Stuffed Tomatoes, [1023].
• Lamb Croquettes, sauce Robert, [679], [192].
• String Beans, [945].
• Punch à la Cardinal, [1306].
• Canvas-Back Ducks, Currant jelly, [874], [1326].
• Chicory Salad, [1045].
• Iced Pound Cake, [1193].
• Pistache Ice-Cream, [1275].
• Imported Brie Cheese.
• Coffee, [1349].

---

Monday, January —.

Breakfast.

• Mushroom Omelet, [460].
• Cold Bass, Ravigote butter, [352], [147].
• Hashed Beef à la Zingara, [652].
• Broiled Ham, [753].
• Milan Cake, [1228].

Luncheon.

• Soft Clams à la Newburg, [390].
• Chicken Sauté, with Tarragon, [774].
• Potatoes à l’Italienne, [990].
• Herring Salad, [1074].
• Baked Apples, [1124].

Dinner.

• Oysters, [298].
• Consommé Célestine, [118].
• Thon, [282]. Celery, [290].
• Terrapin à la Maryland, [397].
• Compote of Squabs, [822].
• Fried Oyster-plant, [1021].
• Veal Fricandeau à la Morlaisienne, [579].
• Sorrel au Gras, [974].
• Roast Saddle of Mutton, [664].
• Tomato Salad, [1070].
• Pithivier’s Cake, [1225].
• Peach Marmalade, [1331].
• Coffee, [1349].