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

by Alexander Filippini

Breakfast.

• Eggs à l’Impératrice, [440].
• Broiled Pig’s Feet, maître d’hôtel, [727], [145].
• Smoked Beef, with Cream, [486].
• Potatoes Hollandaise, [999].
• Brioche, [1201].

Luncheon.

• Oyster Patties, [387].
• Sirloin Steak à la Duchesse, [494].
• Potatoes Château, [1009].
• Lobster Salad à la Plummer, [1062].
• Vanilla Eclairs, [1245]

Dinner.

• Clams, [300].
• Consommé Rachel, [123].
• Radishes, [292]. Olives.
• Crabs, St. Laurent, [372].
• Panpiette of Veal, purée of Chestnuts, [594].
• Fried Oyster-plant, [1021].
• Chicken Sauté, with tarragon, [774].
• Asparagus à la Tessinoise, [906].
• Roast Beef, [527].
• Celery, Mayonnaise Salad, [1042].
• Parfait au Café, [1295].
• Coffee, [1349].

---

Friday, February —.

Breakfast.

• Omelet, with fine Herbs, [451].
• Haddock, Cream sauce, [352], [181].
• Brochette of Lamb à la Colbert, [674], [190].
• Saratoga Potatoes, [1011].
• Buckwheat Cakes, [1183].