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

by Alexander Filippini

Luncheon.

• Bluefish à l’Italienne, [337].
• Escalops of Veal à la Duxelle, [569].
• Stuffed Cucumbers, [937].
• Croquettes of Macaroni, [279].
• Blackberry Tarts, [1119].

Dinner.

• Oysters, [298].
• Clear Green Turtle, [18].
• Tomatoes, [288]. Radishes, [292].
• Shad, with fine Herbs, [323].
• Broiled Sirloin Steak à la Bordelaise, [491].
• Potatoes Bignon, [1001].
• Timbale of Foie-gras, Lagardère, [809].
• Roast Partridge, [843].
• Lettuce, Mayonnaise Salad, [1057], [1042].
• Apples Meringuées, [1248].
• Cheddar Cheese.
• Coffee, [1349].

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Wednesday, February —.

Breakfast.

• Eggs à l’Impératrice, [440].
• Mutton Chops, Soyer, with Potatoes, [647].
• Broiled Ham, [753].
• Milan Cake, [1228].

Luncheon.

• Fried Oysters, [380].
• Blanquette of Veal, with nouilles, [552].
• Fried Sweet Potatoes, [993].
• Mince Pie, [1082].