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

by Alexander Filippini

Breakfast.

• Omelet Bonne Femme, [466].
• Tripe Sauté à la Lyonnaise, [548].
• Beefsteak, with Watercress, [524].
• Hashed Potatoes, with Cream, [1003].
• Corn Fritters, [965].

Luncheon.

• Canapé Lorenzo, [391].
• Lamb Chops à la Robinson, [682].
• French Peas.
• Anchovy Salad, [1037].
• Diplomatic Pudding, [1129].

Dinner.

• Oysters, [298].
• Consommé Tapioca, [104].
• Thon, [282]. Celery, [290].
• Boiled Sheep’s-head, with fine Herbs, [352], [323].
• Pig’s Cheek, Apple sauce, [726], [168].
• Oyster Plant à la Paulette, [1019].
• Piloff of Chicken à la Creole, [783].
• Beans à l’Anglaise, [948].
• Roast Mutton, [585].
• Barbe de Capucine Salad, [1038].
• Charlotte Russe, [1261].
• Coffee, [1349].

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Sunday, February —.

Breakfast.

• Eggs à la Turque, [439].
• Hashed Lamb, [700].
• Sausages, with White Wine, [735].
• Potatoes Julienne, [1013].
• Peach Marmalade, [1331].