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

by Alexander Filippini

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Monday, February —.

Breakfast.

• Eggs à la Bonne Femme, [432].
• Cod’s Tongues à la Poulette, [351].
• Tenderloin of Pork, sauce piquante, [741], [203].
• Fried Oyster-plant, [1021].
• Waffles, with Sugar, [1196].

Luncheon.

• Hashed Lamb à la Polonaise, [700].
• Escalops of Veal, Jardinière, [568].
• Succotash, [1022].
• Shrimp Salad, [1067].
• Pear Pie, [1084].

Dinner.

• Clams, [300].
• A la Russe, [55].
• Olives. Bologna Sausage, [286].
• Halibut, Lobster sauce, [309], [158].
• Corned Beef, with Kale sprouts, [490].
• Potatoes à la Windsor, [1008].
• Sweetbreads à la Béarnaise, [610].
• Green Peas à la Bourgeoise, [970].
• Roast Chicken, with Watercress, [755].
• Doucette Salad, [1052].
• Apple Charlotte, [1167].
• Coffee, [1349].

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Tuesday, February —.