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

by Alexander Filippini

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Friday, February —.

Breakfast.

• Eggs à la Chipolata, [442].
• Picked-up Codfish, [346].
• Lamb en Brochette, Colbert sauce, [674], [190].
• Stewed Potatoes, [995].
• Rice and Milk, [1177].

Luncheon.

• Fillets of Sole à la Vénitienne, [338].
• Breaded Veal Cutlets, Tomato sauce, [563].
• String Beans, [946].
• Crab Salad, [1047].
• Plum Pudding, [1163].

Dinner.

• Oysters, [298].
• Bisque of Lobster, [10].
• Sardines, [283].
• Olives. Salmon, en papillotes, [302].
• Tenderloin à la Hussarde, [519].
• Succotash, [1022].
• Coquilles of Chicken, with Mushrooms, [271].
• Roast English Snipe sur canapé, [868].
• Celery Salad, [1041].
• Baba, [1216].
• Pont l’Evêque Cheese.
• Coffee, [1349].

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Saturday, February —.