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

by Alexander Filippini

Breakfast.

• Boiled Eggs.
• Broiled Calf’s Liver and Bacon, [584].
• Tripe à la mode de Caën, [547].
• Potatoes Lyonnaise, [991].
• Stewed Pears, [1333].

Luncheon.

• Fried Oysters, [380].
• Veal, stewed with Peas, [631].
• Cauliflower Salad, [1040].
• Pineapple Pie, [1087].

Dinner.

• Clams, [300].
• Julienne, [27].
• Celery, [290]. Radishes, [292].
• Turbot, sauce aurore, [309], [182].
• Bouchées à la Reine, [270].
• Flageolets, [1365].
• Epigrammes of Lamb, with Asparagus tops, [690].
• Spaghetti à l’Italienne, [960].
• Roast Beef, [527].
• Tomato, Mayonnaise Salad, [1071].
• Champagne Jelly, [1322].
• Lady Fingers, [1231].
• Coffee, [1349].

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Tuesday, January —.

Breakfast.

• Scrambled Eggs, with truffles, [407].
• Boiled Haddock, Cream sauce, [352], [181].
• Brochettes of Lamb à la Dumas, [674].
• Potatoes Parisienne, [986].
• Crême en Mousse au Café, [1253].