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

by Alexander Filippini

Breakfast.

• Eggs à la Valencienne, [421].
• Fried Frostfish, sauce Colbert, [301], [190].
• Mignon Filets à la Bernardi, [512].
• Hashed Potatoes au Gratin, [1004].
• Stewed Apples, [1332].

Luncheon.

• Crabs à l’Anglaise, [373].
• Hashed Turkey en Bordure, [805].
• Broiled Tomatoes, [1025].
• Potato Salad, [1073].
• Farina Pudding, [1144].

Dinner.

• Clams, [300].
• Beef à l’Ecossaise, [6].
• Anchovies, [284]. Celery, [290].
• Smelts à la Toulouse, [354].
• Civet of Hare, poivrade sauce, [886].
• Stuffed Cabbage, [919].
• Breast of Lamb, jardinière, [702].
• Roast Chicken, [755].
• Watercress Salad, [1072].
• Orange Water-Ice, [1280].
• Allumettes, [1205].
• Roquefort Cheese.
• Coffee, [1349].

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Thursday, January —.

Breakfast.

• Scrambled Eggs, with Chicory, [409].
• Broiled Oysters, [382].
• Flat Sausages, with White Wine, [735].
• Carrots, with Cream, [927].
• Brioche à la Condé, [1203].