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

by Alexander Filippini

Luncheon.

• Fried Smelts, Tomato sauce, [301], [205].
• Leg of Mutton, Bretonne, [650].
• Spaghetti à l’Italienne, [960].
• Russian Salad, [1065].
• Blackberry Pie, [1097].

Dinner.

• Oysters, [298].
• Bisque of Clams, [8].
• Celery, [290]. Olives.
• Lobster à l’Américaine, [357].
• Broiled Tenderloin à la Nivernaise, [505].
• Stewed Tomatoes, [1027].
• Stuffed Pig’s Feet, Périgueux, [732].
• Goose, stuffed with Chestnuts, [808].
• Romaine Salad, [1064].
• Custard Pudding, [1154].
• Brie Cheese.
• Coffee, [1349].

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Saturday, February —.

Breakfast.

• Eggs à la Reine, [438].
• Broiled Fresh Herrings, anchovy butter, [329], [146].
• Minced Veal à la Catalan, [575].
• Stewed Carrots, and Cream, [927].
• Peach Marmalade, [1331].

Luncheon.

• Broiled Lobster, Tomato sauce, [364], [205].
• Stewed Lamb, and Potatoes, [708].
• Broiled Fresh Mushrooms on Toast, [916].
• Apples, with Rice, [1169].